Instructions
- Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.
- Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.
- Slowly add chicken broth while whisking.
- Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
- Simmer until the potatoes are tender; about 15-20 minutes.
- Add the cooked chicken and let simmer for another 5 minutes.
- Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot.
- Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. Note: the soup will also thicken as it cools.
- Garnish with fresh parsley or thyme leaves, if desired.
- Serve with homemade or store bought biscuits, for additional points.
Servings: Makes 10 ( 1 cup) servings
2-5 PersonalPoints* per serving
Notes
- You can either prep this before cooking or after cooking. Freeze up to 4-6 months.
- Store leftovers in the refrigerator for up to 5 days