Low-Calorie Chicken Pot Pie Soup: An Easy Healthy Twist On A Classic
Ingredients
- 4 cups Swanson’s reduced-sodium chicken broth or your favorite, (32 oz container)
- 2 cups potatoes, peeled and cubed (½ inch cubes)
- 1½ cups onions, chopped
- 4 cups frozen mixed vegetables, not defrosted (most include peas, carrots, green beans and corn)
- 3 cups cooked chicken, diced (12 ounces)
- 1¼ teaspoon dried thyme
- ¼ teaspoon salt or to taste
- Black pepper, to taste
- 1½ cup reduced-fat milk (2%)
- 3 tablespoons cornstarch or 2 tablespoons flour
Instructions
- In a large pot, add the chicken broth, potatoes, and onions. Bring to a boil. Reduced heat, cover, and simmer for 10 minutes.
- Stir in frozen vegetables and break up the frozen pieces, if necessary. Add the chicken, thyme, salt, and pepper. Bring back to a boil, reduce heat, and cover. Simmer for 5 minutes.
- In a separate small bowl, add cornstarch or flour. Gradually add milk, stirring with a whisk, until well blended. Keep mixing until the cornstarch or flour is completely dissolved.
- Increase the soup heat to medium. Using a rubber spatula or wooden soup, so you don’t smash the potatoes, stir in milk/cornstarch mixture. Continue to cook, uncovered, for about 5 minutes, to thicken. Stir often using the rubber spatula or wooden spoon. If it starts to boil, turn heat down to simmer.
Nutrition
Serving: 1.75cupsCalories: 260kcalCarbohydrates: 29gProtein: 28gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 554mgFiber: 4gSugar: 7gBlue Smart Points: 2Green Smart Points: 6Plus Points: 6