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
1/4cupflour(to make gluten-free use 2 tbsp cornstarch instead)
2cupswater
4cupsfat free milk
1large celery stalk(chopped)
1/2medium chopped onion
8ozsliced baby portobello mushrooms
2chicken bouillons
fresh ground pepper
pinchof thyme
10ozfrozen classic mixed vegetables(peas, carrots, green beans, corn)
2potatoes(peeled and cubed small)
16ozcooked 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.