Yield: 6 servings
Chicken Pot Pie Soup
Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.
Ingredients
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 large celery stalk (chopped)
- 1/2 medium chopped onion
- 8 oz sliced baby portobello mushrooms
- 2 chicken bouillons
- 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
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Instructions
- 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.
- 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.
- Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes and cook until soft, about 5 minutes.
- Add chicken, and slowly whisk in slurry, stirring well as you add.
- Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Nutrition
Serving: 1- 1/2 cups, Calories: 268kcal, Carbohydrates: 32g, Protein: 30g, Fat: 3.5g, Saturated Fat: 0.5g, Cholesterol: 64mg, Sodium: 983mg, Fiber: 4g, Sugar: 12g
WW Points Plus: 6