Tuesday, December 18, 2012

Chicken Pot Pie Soup

This soup was DELICIOUS! There was nothing we didn't like about it! Try it today!

Chicken Pot Pie Soup
Skinnytaste.com
Servings: 9 • Serving Size: 1 cup •  4 PP
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g


1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk ( or half chicken broth)
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms (Beth used button 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


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 potatoes and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 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.

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