Chicken Pot Pie Soup
Buttery Parmesan Pita Wedges
Ingredients
- 2 (10-oz) containers diced mirepoix
- 2 Tbsp olive oil
- 1 (8-oz) pkg whole mushrooms, quartered
- 2 Tbsp all purpose flour
- 1 (32-oz) carton less sodium chicken broth
- 2 cups reduced fat milk
- 3 cups chopped rotisserie chicken
- ½ tsp pepper
- 1 cup frozen green peas, thawed
Instructions
- Sauté mirepoix in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender.
- Add mushrooms; sauté 2 minutes. Whisk in flour; cook, stirring, 1 minute. Gradually stir in broth and milk.
- Bring to a simmer. Stir in chicken and pepper. Cook 10 to 15 minutes or until soup is thickened.
- Add peas; cook 1 minute or until thoroughly heated.
Side Dish Ingredients
- 4 flax, oat bran, and whole wheat pita bread rounds, cut into wedges
- ¼ cup butter, melted and divided
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 350°F. Arrange pita wedges in a single layer on a baking sheet, and brush with 2 Tbsp butter.
- Bake 10 minutes or until lightly toasted. Brush with 2 Tbsp butter, and sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
274
|
128
|
402
|
| Fat (g) | 10 | 10 | 20 |
| Sat. Fat (g) | 3 | 6 | 9 |
| Protein (g) | 27 | 6 | 33 |
| Carb (g) | 18 | 6 | 24 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 689 | 324 | 1013 |
| T. Sugs (g) | 9 | 0 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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