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Ingredients
- 3 Tbsp. unsalted butter
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 1 medium yellow onion, diced
- 1 ½ lbs. boneless, skinless chicken breast, cut into 1-inch cubes
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 2 tsp. fresh chopped thyme
- 2 tsp. fresh chopped parsley (plus more for garnish)
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1 cup green beans, trimmed and chopped into 1-inch pieces
- 1 cup peas (fresh or frozen and thawed)
- 1 cup corn kernels (fresh or frozen and thawed)
- 3 cups non-fat milk
- 8 oz. non-fat cream cheese (softened)
- ½ cup Parmesan cheese (plus more for garnish)
Instructions
- In a large soup pot over medium heat, melt the butter.
- Add the celery, carrots and onion and cook until softened, about 5–8 minutes.
- Add the chicken and cook, stirring occasionally, until lightly browned, about 4 minutes.
- Stir in the garlic and cook for another 2–3 minutes.
- Add the potatoes, chicken broth, thyme, parsley, salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, until the chicken is cooked through and vegetables are tender.
- Stir in the green beans, peas, corn, milk, cream cheese and Parmesan cheese.
- Reduce the heat to low and stir until the cheeses are fully melted and the soup is smooth.
- Remove the pot from the heat.
- Divide the soup evenly among serving bowls.
- Garnish with additional parsley and Parmesan cheese and serve.
NUTRITION FACTS
PER SERVING
Calories: 350
Protein: 36g
Carbohydrate: 22g
Fiber: 4g
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 95mg
Calcium: 310mg
Sodium: 620mg
Sodium: 7g
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