Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups potatoes, cubed
- 4 cups chicken broth
- 1 cup low-fat milk
- 1 cup frozen peas
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 1/2 cup whole wheat flour
- 1/4 cup olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until softened.
- Stir in the flour and cook for 1-2 minutes.
- Gradually add the chicken broth while stirring continuously until the mixture is smooth.
- Add potatoes, garlic powder, thyme, salt, and pepper; bring to a boil.
- Reduce the heat and simmer until potatoes are tender, about 15 minutes.
- Stir in the shredded chicken, milk, and frozen peas.
- Cook for an additional 5-10 minutes until heated through.
Notes
For extra flavor, add a splash of lemon juice or your favorite spices. You can also blend a portion of the soup for a thicker texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg