4 servings (1 1/2 cups each)
Ingredients:
1/2 cup uncooked onion
1 tsp minced garlic
1 pound uncooked ground chicken breast
1/2 cup uncooked celery, sliced
1/2 cup uncooked carrots, sliced
10 oz little potatoes, quartered
1/2 cup frozen corn
1/2 cup frozen peas
3 cups fat free chicken broth
1 tsp dried thyme
1 bay leaf
2 cups almond milk
2 tbsp cornstarch
Directions:
Heat a lightly sprayed large soup pot on medium high heat.
Add the onions and garlic. Cook, stirring occasionally, for 5 minutes until the onions begin to soften.
Add the ground chicken breast, breaking it up with a wooden spoon, cook for 10 minutes.
Add the celery, carrots, potatoes, corn, peas, chicken broth, thyme and bat leaf. Stir to combine.
Bring to a boil, reduce heat to simmer, cover and cook for 15-20 minutes or until the veggies are soft.
Add the almond milk, reserving a tbsp to mix with the cornstarch to make a slurry. Set aside.
Bring the soup up to a boil, add the slurry and continue to boil until soup thickens.
Remove the bay leaf and serve.
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