Skinny Chicken Pot Pie Soup

Ingredients:

• 3 Tbsp light butter, divided. I use Land o’ Lakes light butter made with canola oil

• 3 cups rotisserie chicken (without skin) or cooked chicken shredded or cubed

• 1 onion, diced

• 4 celery stalks, finely chopped

• 1 cup carrots, finely chopped

• 5 cloves garlic, minced

• 1/3 cup all-purpose flour

• 2 1/2 cups small gold or Yukon potatoes, chopped into ½” inch pieces

• 4 cups low sodium chicken broth

• 2 1/2 tsp chicken bouillon

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1/4 cup parsley, finely chopped

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• 1 Tbsp fresh thyme or 1/2 tsp dried thyme

• 1/4 tsp dried sage

• 1 bay leaf

• 2 cups fat free half and half or unsweetened almond milk or skim milk. I use land o lakes fat free half as half for more creaminess

• 2 Tbsp cornstarch

• 1 cup frozen peas, not thawed

Instructions:

1. Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.

2. Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.

3. Slowly add chicken broth while whisking.

4. Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.

5. Simmer until the potatoes are tender; about 15-20 minutes.

6. Add the cooked chicken and let simmer for another 5 minutes.

7. Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot.

8. Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. Note: the soup will also thicken as it cools.

9. Garnish with fresh parsley or thyme leaves, if desired.

10. Serve with homemade or store bought biscuits, for additional points.