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
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 Smartpoints = 5
Calories: 211, Fat 7g, Carbohydrates 21g, Cholesterol 24mg, Sodium 469mg, Fiber 2g, Protein 16g