Skinny Chicken Pot Pie Soup
  • 4 large chicken breast, cook and dice
  • ¼ c whole grain wheat flour
  • 5 oz frozen peas
  • 5 baby carrots, diced
  • 1 cup frozen cut green beans
  • 2 stalks celery, diced
  • 1 small onion, chopped
  • 2 small potatoes, peeled and cubed
  • 4½ cup water
  • 1½ cup chicken stock
  • 1 pinch of thyme
  • 4 cups unsweetened almond milk
  • salt
  • pepper
  1. In skillet, cook your chicken breasts.
  2. In a small pan, add some water and your diced potatoes.
  3. Bring the pan to a boil and continue cooking until potatoes are tender.
  4. Set aside.
  5. While the chicken is cooking,in a small bowl mix ¼ c whole grain wheat flour with ½ cup water.
  6. Whisk well and set aside.
  7. Chop carrots, celery, onion add to a bowl.
  8. In the same bowl add the peas and green beans.
  9. In a dutch oven, bring 1½ cups chicken stock, 4 cups water and 4 cups unsweetened almond milk to a boil.
  10. Add the bowl of vegetables.
  11. Continue to bring to a boil and add the thyme, salt, and pepper to taste.
  12. Reduce heat. Cover.
  13. Cook for 20 minutes or until the vegetables are soft.
  14. Remove lid.
  15. Dice the chicken and add to the dutch oven.
  16. Drain the potatoes and add to the dutch oven.
  17. Whisk in the slurry.
  18. Cook an additional 5 minutes. Sauce will thicken gradually.
Recipe by YUM Eating at