1 tablespoon olive oil (or spray with non-stick cooking spray)
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
1 can (15 oz) corn kernels, drained (you can use frozen corn as well)
2 medium potatoes, peeled and diced (Yukon Gold or Russet works well)
4 cups low-sodium chicken broth
1 cup fat-free half-and-half (or use skim milk for fewer points)
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
Salt, to taste
2 tablespoons flour (optional, for thickening, you can skip this to reduce points)
1 tablespoon fresh parsley or chives, chopped (optional for garnish)
Instructions:
Cook the Chicken:
Heat a large pot over medium heat and add 1 tablespoon of olive oil. Once hot, add the chicken breasts and cook for 6-7 minutes on each side until fully cooked (internal temperature of 165°F). Remove the chicken from the pot, let it rest, and then shred it into bite-sized pieces using two forks.
Sauté the Vegetables:
In the same pot, add diced onions, celery, and carrots. Sauté for 4-5 minutes until the vegetables are softened. Add the garlic and sauté for another 30 seconds until fragrant.
Add the Corn and Potatoes:
Stir in the corn, diced potatoes, and dried thyme. Mix well.
Add the Broth:
Pour in the low-sodium chicken broth and bring it to a simmer. Let the soup cook for 10-12 minutes, or until the potatoes are tender.
Thicken the Soup (Optional):
If you prefer a thicker soup, in a small bowl, whisk together the flour with a bit of broth or water to create a slurry. Stir this mixture into the soup and cook for an additional 3-5 minutes to thicken it.
Add the Chicken and Creaminess:
Add the shredded chicken back into the pot, along with the fat-free half-and-half (or skim milk). Stir well and let it simmer for another 5-7 minutes to heat everything through.
Season and Serve:
Taste the soup and add salt and pepper as needed. Garnish with fresh parsley or chives before serving.
Serving Size:
Makes about 6 servings.
Nutritional Information (Approximate):
Calories per serving: ~ 250 kcal
Points per serving: 4-6 points (depends on the exact ingredients and whether you use flour or not)