Servings
6 generous servings
Ingredients
1 lb boneless, skinless chicken breast, diced
1 tbsp olive oil or cooking spray
1 small onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup frozen peas
3 cups low‑sodium chicken broth
1 cup unsweetened almond milk (or skim milk)
½ cup fat‑free evaporated milk
2 tbsp cornstarch
1 tsp dried thyme
½ tsp dried parsley
½ tsp black pepper
½ tsp salt (adjust to taste)
1 bay leaf (optional)
Instructions
Heat olive oil or cooking spray in a large pot over medium heat.
Add diced chicken and cook for 4–5 minutes until lightly browned. Remove and set aside.
In the same pot, sauté onion, carrots, and celery for 4–5 minutes until softened.
Add garlic, thyme, parsley, pepper, and bay leaf. Stir for 30 seconds until fragrant.
Pour in chicken broth and return chicken to the pot. Bring to a gentle boil.
Reduce heat and simmer for 10 minutes.
In a small bowl, whisk almond milk, evaporated milk, and cornstarch until smooth.
Slowly stir mixture into the soup. Simmer 5–7 minutes until thickened.
Add peas and cook for another 2–3 minutes.
Taste, adjust seasoning, remove bay leaf, and serve hot.