chicken pot pie soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1/4 cup(s) flour (to make gluten-free use 2 tbsp cornstarch instead); 2 cup(s) water; 4 cup(s) fat free milk; 1 - large celery stalk, chopped; 1/2 - medium chopped onion; 8 ounce(s) sliced baby portabella mushrooms; 2 - chicken bouillon cubes; - fresh ground pepper; pinch(es) of thyme; 10 ounce(s) frozen classic mixed vegetables (peas, carrots, green beans, corn); 2 - potatoes, peeled and cubed small; 16 ounce(s) cooked chicken breast, diced small; - salt to taste

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Found this on http://www.skinnytaste.com/. I love their recipes. This is a healthy and great tasting comfort soup that suites diabetic needs as well as not wanting a lot of fat and calories.

(1 rating)

yield serving(s)

prep time 15 Min

cook time 30 Min

method Stove Top

Ingredients For chicken pot pie soup

1/4 c

flour (to make gluten-free use 2 tbsp cornstarch instead)
2 c

water
4 c

fat free milk
1

large celery stalk, chopped
1/2

medium chopped onion
8 oz

sliced baby portabella mushrooms
2

chicken bouillon cubes
fresh ground pepper
pinch

of thyme
10 oz

frozen classic mixed vegetables (peas, carrots, green beans, corn)
2

potatoes, peeled and cubed small
16 oz

cooked chicken breast, diced small
salt to taste

How To Make chicken pot pie soup

1
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

2
Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
3
Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes.
4
Add chicken, and slowly whisk in slurry, stirring well as you add.
5
Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
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