Skinny Taste Chicken Pot Pie Soup
- Number of Servings: 9
Ingredients
1/4 cup flour2 cups water4 cups skim milk1 large celery stalk, chopped1/2 medium chopped onion8 oz sliced portabella mushrooms3 chicken bouillon cubefresh ground pepperpinch of thyme10 oz frozen mixed vegetables2 potatoes, peeled and cubed small16 oz cooked chicken breast, diced smallsalt
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 bouillon, thyme, fresh pepper, frozen vegetables, 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.
Serving Size: Make 9 - 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user HONEYBEAR3392.
Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bouillon, thyme, fresh pepper, frozen vegetables, 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.
Serving Size: Make 9 - 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user HONEYBEAR3392.
Nutritional Info Amount Per Serving
- Calories: 198.6
- Total Fat: 6.2 g
- Cholesterol: 37.8 mg
- Sodium: 733.2 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.4 g
- Protein: 18.1 g
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