LOW CARB CHICKEN POT PIE SOUP

I've always enjoyed a good chicken pot pie. They are delicious, especially snuggled up on the couch with a blanket. But that carbed-out crust? Definitely not doing anyone's waistline any favors, unfortunately... so what's a girl to do? Lose the crust and make chicken pot pie soup! This meal becomes low carb simply by doing that. And you still retain the thick, tastiness that's in an original pie!

ingredients

2 chicken breasts, chopped or shredded and cooked

Old bay seasoning

Garlic pepper

Parsley

Thyme, dash

Oregano, dash

Salt to taste

Red pepper flakes

1 yellow onion, chopped

2 medium red potatoes, quartered

1.5 cups celery, chopped

2 tbps butter

1/4 cup flour

Half chicken stock container

1- 10.4 oz cream of chicken can

1 bag frozen mixed veggies (peas/carrots/green beans)

directions

Make the chicken and chop the veggies

Sauté the fresh veggies until the onions are see through.

Season with garlic powder, thyme, oregano

Add the butter and mix

Add the flour. Stir for about 30 seconds until dissolved

Pour in the chicken stock and the cream of chicken

Add parsley and red pepper flakes and salt to taste

Bring to boil then reduce to simmer.

Simmer until thickened

Add frozen vegetables

Bring back to simmer and cook until veggies are hot

Serve with some soup crackers or hot buttermilk biscuits!