2 1/2 cups small gold or Yukon potatoes chopped 1/2 inch
4 cups chicken broth
2 1/2 tsp chicken bouillon
1/4 tsp 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
Instructions
2 cups fat free half and half or unsweetened almond
milk. 2 tbsp cornstarch, 1 cup frozen peas.
Melt 1 tbsp butter in large pot. Add onions,
carrots, and celery and saute 3 minutes. Add garlic
and saute 1 more minute. Add 2 tbsp butter. Whisk i
flour and cook 2 minutes stirring continuously.
Slowly add chicken broth while whisking. Add
potatoes, bay , bouillon, salt, peepper, and
seasonings. Simmer until potatoes are tender, about
15-20 minutes.
Add chicken and let simmer 5 minutes. Whisk
cornstarch with half and half until smooth. Stir
into the pot. Bring soup to simmer. Add peas and
continue stirring and let simmer 5-8 minutes.
Originally Submitted
10/19/2022
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