Skinny Chicken Pot Pie Soup

Ingredients for Skinny Chicken Pot Pie Soup
Main Ingredients:
Chicken breasts: 1 pound, boneless and skinless, cooked and shredded
Carrots: 2 medium, peeled and diced
Celery: 2 stalks, diced
Onion: 1 medium, finely chopped
Garlic: 3 cloves, minced
Frozen peas: 1 cup
Potatoes: 2 medium, peeled and diced (optional for a heartier soup)
Chicken broth: 4 cups, low-sodium
Unsweetened almond milk or skim milk: 1½ cups
All-purpose flour: 3 tablespoons (or cornstarch for a gluten-free option)
Olive oil: 2 tablespoons
Dried thyme: 1 teaspoon
Bay leaf: 1
Salt and black pepper: To taste

Optional Add-Ins:
Mushrooms: 1 cup, sliced
Parsley: Fresh, for garnish
Hot sauce: For a little kick
Equipment Needed:
Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Ladle
Cutting board and knife

Step-by-Step Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat.
Add the onions, carrots, and celery, and sauté for 5-6 minutes until they begin to soften.
Stir in the garlic and cook for another minute until fragrant.
Step 2: Create the Broth Base
Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to form a light roux.
Slowly pour in the chicken broth while stirring to prevent lumps from forming.
Add the potatoes (if using), dried thyme, and bay leaf.
Step 3: Simmer and Add Chicken
Bring the soup to a gentle boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
Add the shredded chicken and frozen peas, cooking for an additional 5 minutes.
Step 4: Add the Milk and Season
Pour in the almond milk or skim milk and stir well to combine. Let the soup simmer for another 5 minutes to heat through.
Season with salt and black pepper to taste and remove the bay leaf.
Step 5: Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley for a pop of color.
Serve with whole-grain crackers or a side of crusty bread for dipping if desired.

Serving and Storage Tips
Serving:
Serve with a light green salad for a balanced meal.
Top with a sprinkle of Parmesan cheese or a drizzle of hot sauce for extra flavor.
Storage:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: This soup freezes well for up to 2 months. Let the soup cool completely before transferring to freezer-safe containers.
Reheating: Reheat on the stove over medium heat, stirring frequently. Add a splash of broth or milk if it has thickened.