Servings: 3–4
WW Points: ~3–4 points per serving (depending on exact cream and cheese used)
Ingredients:
Base:
- 2 tsp olive oil (or use nonstick spray for 0 points)
- 1 lb cooked chicken breast, shredded – 0 points
- 1 ½ cups cauliflower rice – 0 points
- ½ cup chopped celery – 0 points
- ½ cup diced carrots – 0 points
- ½ cup chopped onion – 0 points
- 2 cloves garlic, minced – 0 points
Sauce:
- 1 cup low-sodium chicken broth – 0 points
- ¼ cup fat-free cream cheese – 1 point
- ¼ cup unsweetened almond milk – 0 points
- ½ tsp thyme – 0 points
- ½ tsp black pepper – 0 points
- Salt to taste – 0 points
Optional: ¼ tsp xanthan gum for thickness – 0 points
Instructions:
- Sauté the vegetables:
Heat olive oil or nonstick spray in a skillet over medium heat. Add onions, garlic, celery, and carrots. Cook for 5–7 minutes until softened. - Add chicken and cauliflower:
Stir in cauliflower rice and shredded chicken. Mix well. - Make it creamy:
Pour in chicken broth and bring to a light simmer. Add cream cheese and almond milk. Stir until smooth and thickened. Season with thyme, salt, and pepper. Whisk in xanthan gum if desired. - Serve warm:
Ladle into bowls and enjoy hot.
Optional toppings (adjust points accordingly):
- Sprinkle 1–2 tbsp reduced-fat shredded cheese (~1 WW point)
- Fresh parsley or chives for garnish – 0 points
Tips:
- Swap heavy cream with fat-free cream cheese + unsweetened almond milk to save points.
- Add extra veggies (spinach, zucchini, mushrooms) to bulk up the stew with 0 points.
