Skinny Chicken Pot Pie Soup

Ingredients:

• • 1 lb (450g) boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn

• 4 cups low-sodium chicken broth
• 1 cup unsweetened almond milk (or skim milk)
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• Optional: fresh parsley for garnish

Instructions:

1. 1. Sauté veggies :
      In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and garlic. Cook for 5–6 minutes, until softened.

1. Create a slurry:
   In a small bowl, whisk flour with 2–3 tablespoons of broth to create a smooth slurry. Set aside.
2. Simmer:
   Add chicken broth, thyme, rosemary, salt, and pepper to the pot. Bring to a simmer.
3. Thicken the soup:
   Stir in the flour slurry and cook for another 2–3 minutes, stirring constantly.
4. Add chicken and veggies:
   Add shredded chicken, peas, and corn. Stir well.
5. Creamy finish:
   Pour in the almond milk. Let the soup simmer gently for another 5–7 minutes, until everything is heated through and slightly thickened.
6. Serve:
   Garnish with chopped parsley and enjoy a bowl of cozy, guilt-free goodness!