Skinny Chicken Pot Pie Soup

Ingredients

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
1/3 cup all-purpose flour
2 1/2 cups small gold or Yukon potatoes, chopped into ½” inch pieces
4 cups low sodium chicken broth
2 1/2 tsp chicken bouillon
1/4 tsp black pepper
1/2 tsp salt
1/4 cup parsley, finely chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1 Tbsp fresh thyme or 1/2 tsp dried thyme
1/4 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

Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.
Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.
Slowly add chicken broth while whisking.
Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
Simmer until the potatoes are tender; about 15-20 minutes.
Add the cooked chicken and let simmer for another 5 minutes.
Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot.
Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. Note: the soup will also thicken as it cools.
Garnish with fresh parsley or thyme leaves, if desired.
Serve with homemade or store bought biscuits, for additional points.

Servings: Makes 10 ( 1 cup) servings

You can either prep this before cooking or after cooking. Freeze up to 4-6 months.
Store leftovers in the refrigerator for up to 5 days