- iced onion
- arlic powder
- thyme
- alt
- epper
- broth
- at flour
- hredded cooked chicken
- rozen peas and carrot
- orn
Directions:
- Spray a Dutch oven or large pot with cooking spray. Heat over medium heat. Add in the diced onion and sauté for about 2-3 minutes.
- Add in the garlic, thyme, salt, and pepper. Sauté for about 2 minutes.
- Whisk in the oat flour. Add in the chicken broth and whisk for a few minutes to dissolve the flour. Add in the shredded chicken, pea and carrot mix, and corn.
- Bring to a boil. Let simmer for 15 minutes, stirring occasionally until thick. Stir in the yogurt at the end of cooking. Serve as is or with fresh parsley if desired.
Serves 6
