Skinny Chicken Pot Pie Soup

Ingredients:

For the Soup:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup whole wheat flour
• 4 cups low-sodium chicken broth
• 2 cups unsweetened almond milk (or any milk of your choice)
• 1 cup frozen peas
• 1 cup frozen corn kernels

For the Biscuit Topping:

• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup unsweetened almond milk (or any milk of your choice)

Instructions:

For the Soup:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are softened.
2. Stir in the dried thyme, dried rosemary, salt, and pepper.
3. Sprinkle the whole wheat flour over the vegetables and stir to coat.
4. Gradually pour in the chicken broth and almond milk, stirring constantly to avoid lumps.
5. Bring the mixture to a simmer and let it cook for 10-15 minutes until it thickens.
6. Add the shredded chicken, frozen peas, and frozen corn. Continue simmering until the peas and corn are heated through.

For the Biscuit Topping:

1. In a mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in the almond milk until just combined.

Assembling and Serving:

1. Drop spoonfuls of the biscuit topping onto the simmering soup.
2. Cover the pot with a lid and let it cook for an additional 10-15 minutes, or until the biscuit topping is cooked through and has a golden-brown color.
3. Serve the Skinny Chicken Pot Pie Soup hot, with a portion of the biscuit topping in each bowl.