1 lb boneless, skinless chicken breast (diced into small pieces)
1 medium onion (diced)
2 cloves garlic (minced)
2 medium carrots (diced)
2 celery stalks (diced)
2 medium potatoes (peeled and diced into small cubes)
3 cups chicken broth (low sodium)
1 cup frozen or canned corn kernels (drained if canned)
1 cup unsweetened almond milk or fat-free milk
2 tbsp cornstarch (mixed with 2 tbsp water to create a slurry)
1/2 tsp smoked paprika
1/2 tsp thyme (dried or fresh)
Salt and black pepper, to taste
1/4 cup chopped fresh parsley (optional, for garnish)
Nonstick cooking spray
Instructions
Cook the Chicken:
Spray a large pot or Dutch oven with nonstick cooking spray. Heat over medium heat, then add diced chicken. Cook for 5–7 minutes until golden and cooked through. Remove chicken and set aside.
Stir in chicken broth, diced potatoes, corn, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat to simmer. Cook for 15 minutes, or until the potatoes are tender.
Thicken the Soup:
Stir in almond milk (or fat-free milk). Gradually add the cornstarch slurry while stirring to thicken the soup. Simmer for 2–3 minutes.
Return Chicken to Pot:
Add the cooked chicken back to the pot. Stir and heat through for another 2–3 minutes. Adjust seasonings if needed.
Serve:
Ladle into bowls, garnish with fresh parsley, and enjoy warm!
Weight Watchers Points
Points may vary based on the WW plan and the specific brands of ingredients used. On most plans, this recipe is approximately 2–4 points per serving, thanks to lean chicken and lightened ingredients.
