Chicken Bacon Soup
6 ww points, 3 SP blue & purple, 4SP green/4pp per serving
Servings: 4
Ingredients
- 2.5 T butter
- 1/2 cup diced onions
- 1/2 t parsley flakes
- 1/4 t garlic powder
- 1/4 cup flour
- 2 cups almond milk I use unsweetened original
- 2 cups chicken broth
- Salt & pepper to taste
- 1.5 cup shredded chicken cooked about 6oz
- 1 T light cream cheese
- 2 T bacon crumble
Instructions
- In a large pot on the stove melt the butter on medium heat. Add the parsley and garlic powder and stir, then add the diced onions. Let the onions cook, still on medium, for about 5 minutes.
- Add the all purpose flour and stir well, it will be thick. A whisk is best to use in this situation, to break up any clumps of flour. Let the butter and flour mixture cook for 1-2 minutes, until it just starts turning brown.
- Slowly whisk in the milk and chicken broth. Let it cook on medium-low for about 20-25 minutes stirring occasionally. The soup will thicken.
- Add the salt and pepper to taste.
- Next, stir in the chicken, bacon, and cream cheese. Let the soup simmer for 5-10 minutes while the cheese melts. Makes 4 (1 cup) servings. Enjoy!
Nutrition
Serving: 1cup | Calories: 198kcal | Carbohydrates: 4g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Sodium: 401mg | Fiber: 0.71g | Sugar: 1.2g