Description
This hearty, chicken pot pie soup tastes just like chicken pot pie, only as a hearty soup. It’s packed with protein and veggies in every bite!
Yield: 6servings | Serving Size: 11/2 cups
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, check labels for GF
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
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.
Last Step:
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