Skinny Chicken Pot Pie Soup

kitchenra.com

LuRae Taylor

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

⅓ cup all-purpose flour

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

4 cups low sodium chicken broth

2 ½ tsp chicken bouillon

¼ tsp black pepper

½ tsp salt

¼ cup parsley, finely chopped

½ tsp dried oregano

½ tsp dried basil

1 Tbsp fresh thyme or ½ tsp dried thyme

¼ 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

Directions at kitchenra.com

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