Chicken and Biscuits (without the biscuits)

This recipe was found on Hope Studios. It is one of my favorites...and when I serve it to others they think "this is it?"...and then go on and on about how good it is. The thyme flavor is absolutely delicious. And to lower the calories, all I did was cut out 2 T butter and use whole milk instead of 1/2 and 1/2. I also added corn...because we love corn.

1 medium onion, finely chopped

1 carrot, finely chopped

1 celery rib, finely chopped

1/4 tsp. salt

3/4 tsp. black pepper

1 T unsalted butter

2 T flour

1/2 C frozen peas

1/2 C corn

1 3/4 C low sodium chicken broth

1 tsp chopped fresh thyme (or more if you love it)

1/2 C whole milk

3 C chopped cooked chicken (from a rotisserie chicken)

1/2 t fresh lemon juice

Melt butter in skillet. Cook onion, celery, carrot, salt and pepper in butter on medium heat, stirring occasionally, until veggies are soft (about 8-10 minutes). Stir in frozen peas and corn and cook until thawed. Sprinkle flour over veggies and cook, stirring, 1 minute. Stir in broth and thyme and bring to a boil, stirring, then boil over med heat for about 2 min. Add milk and chicken and simmer until chicken is heated through. (I typically leave it on the stove on low for 30 minutes or so...you don't need to, but it helps the thyme flavor strengthen). Stir in lemon juice just before serving.

Total calories: 1 cup = 155 calories

Weight Watchers info:

Fat: 3.7 g

Carbs: 11.9 g

Fiber: 2.4 g

Protein: 19.1 g

You can make biscuits and serve them with the soup...find calories on biscuit package.