Macro-Friendly Chicken Pot Pie Soup

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macro-friendly chicken pot pie soup

Excuse my hiatus. A lot of traveling going on lately along with a busy workload. I can’t lie though I love being busy! At least when it’s stuff I love to do. Part of the job is providing clients with new meal ideas so I set out to try a new recipe. My mom actually requested this chicken pot pie soup after seeing it on one of those cooking videos on Facebook. Aren’t those the best!? If they torture you never fear, this recipe along with the jalapeno popped chicken are both lighter options adapted from those scrumptious looking Facebook vids. If you have any particular requests, let us know!

This chicken pot pie soup is made macro-friendly using low fat milk. I used store brand milk but if you’re willing to shell out the money for 6 cups of Fair Life milk that will up the protein content even more! This soup was perfect for the cool fall weather rolling in. It can easily be made in a slow cooker but I made mine on the stove just an hour before my mom arrived. She loved it, even had a second bowl. Happy flexible dieting!

Recipe:

  • 6 cups low fat milk (Publix brand 2%)
  • 1 cup water
  • 2/3 cup flour
  • 1 large russet baked potato, diced (I used 7 oz)
  • 1 smalled onion, chopped (I used 2.5 oz)
  • 12 oz frozen mixed vegetables (carrots, peas, green beans, corn)
  • 16 oz cooked chicken, shredded or cubed
  • Salt & pepper to taste

Pour milk into large pot on low to medium heat, slowly bringing it to a bowl. Add in the onion and vegetables and allow to simmer on low for about 10 minutes. Add in the diced potatoes and cook for another 10 minutes. In a medium bowl, whisk water and flour to create a slurry. Finally, add in the chicken and slowly whisk in the slurry. Leave on low for five minutes until the soup has thickened. Salt and pepper to taste.

*You can easily make this in the slow cooker, simply cook everything on low for 6-8 hours or high for 3-4 hours. When there are 15 minutes left slowly add in slurry and stir until thick.

Macros (per 1 cup serving, recipe makes 6 servings): 253 calories, 7g fat, 25g carbs, 30g protein, 2g fiber

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