@nicolehoskens: Easy and quick dinner! I made a dairy free version but feel free to use regular milk and add cheese if you want! if you want to make it GF omit the roux and add a flurry (1 tbsp cornstarch + 1tbso bone broth) to the liquids to help thicken Ingredients: * 2 tbsp avocado oil * 2 tbsp whole wheat flour * 2 cups bone broth * 1/2 cup unsweetened soy milk * 1 can pinto beans, blended smooth * 2 garlic cloves, minced * 1 tsp garlic powder * 2 tsp onion powder * 1/4 tsp rosemary * 1/2 tsp thyme * Salt & pepper, to taste * 20 oz frozen mixed veggies (corn, carrots, peas, green beans) * 1 lb shredded cooked chicken Directions: 1. Heat avocado oil in a large pot over medium heat. Whisk in whole wheat flour and cook 1-2 minutes to form a roux. 2. Slowly whisk in bone broth and soy milk, stirring until smooth. 3. Blend the can of pinto beans until smooth, then stir into the pot — this is your secret creamy, fiber-packed base (no heavy cream needed!). 4. Add garlic, garlic powder, onion powder, rosemary, thyme, salt, and pepper. Stir to combine. 5. Bring to a simmer and let thicken, stirring occasionally, about 8-10 minutes. 6. Add frozen mixed veggies and shredded chicken. Simmer until veggies are tender and everything is heated through, about 10 more minutes. 7. Serve as-is for a lighter bowl, or pour into a dish with noodles Makes ~8 cups | 240 cal, 26g protein, 6g fiber per cup I added about 1/3 cup of carba nada noodles per serving ~330cal- 34g protein - net carb 26g- 10g fiber-7 g fat #healthydinner #nourishingmeals #chickenpotpienoodles #dietitian

Nicole Hoskens,MS,RD

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Thursday 23 July 2026 00:07:09 GMT