Ingredients
1-1/2 tsp crushed Rosemary leaves
1-1/2 tsp thyme leaves
1 tsp garlic powder
4 tsp butter, divided
1 (8 oz) pkg mushrooms, sliced
1 cup sliced carrots
1/2 cup flour
4 cups reduced sodium chicken broth
1-1/2 cups frozen pearl onions
1 lb boneless, skinless chicken thighs, cut into
1 inch pieces
1 cup frozen peas
8 thin bread slices
1 tsp oil
Directions:
1. Mix rosemary, thyme and garlic powder in a small bowl. Reserve 1/2
tsp Heat 1 tsp of the butter in a large saucepan over medium heat. Add
mushrooms, carrots and remaining seasoning mixture; cook and stir 3
minutes. Remove from saucepan. Set aside. Melt remaining 3 tsp butter in
saucepan over medium heat, stirring to release browned bits from bottom
of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until
flour is lightly browned.
2. Gradually stir in broth until well blended. Bring to a boil.
Reduce heat to low; simmer 10 minutes or until slightly thickened,
stirring occasionally. Add vegetable mixture, chicken, pearl onions and
peas; simmer 8 minutes or until chicken is cooked through, stirring
occasionally.
3. Meanwhile, preheat oven to 350° F. Cut bread into rounds with 3
inch cookie cutter. Place on baking sheet. Brush bread with oil and
sprinkle with reserved seasoning mixture. Bake 10 minutes or until
toasted. To serve ladle into soup bowls and top each with 1 toasted
bread slice per bowl.
Yield: 8 Servings
Serving Size: 1 cup per serving
Weight Watchers Points+ = 5
Nutritional Information:
Calories: 211, Fat 7g, Carbohydrates 21g, Cholesterol 24mg, Sodium 469mg, Fiber 2g, Protein 16g