Chicken Pot Pie Soup
- Number of Servings: 4
Ingredients
1/4 cup wheat flour (to make gluten-free use 2 tbsp cornstarch instead) (orignal regular flour)2 cups water 4 cups fat free milk 1 large celery stalk, chopped 1/2 medium chopped onion 8 oz sliced baby portabella mushrooms 2 chicken bouillons fresh ground pepperpinch of thyme 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn) 1 potatoes, peeled and cubed small (original 2)24 oz cooked chicken breast, diced small (original 16)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 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.
Serving Size: Makes 4 good sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user KYLAR_STERN.
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.
Serving Size: Makes 4 good sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user KYLAR_STERN.
Nutritional Info Amount Per Serving
- Calories: 397.4
- Total Fat: 3.7 g
- Cholesterol: 102.8 mg
- Sodium: 666.9 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 4.8 g
- Protein: 53.0 g
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