Chicken Pot Pie Soup Recipe

My husband is a big chicken pot pie fan.  We have been trying to eat better and realized how many calories are in one pot pie!  Yikes!  This soup has all the creamy goodness of a pot pie, but with a fraction of the calories.
Chicken Pot Pie Soup Recipe:
1/4 cup all-purpose flour
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1 onion, chopped
1 (10 ounce) package frozen classic mixed vegetables (peas, carrots, green beans, corn)
3 russet potatoes, peeled and cubed
8 ounces sliced mushrooms
2 cubs chicken bouillon
Pinch of thyme
2 cooked chicken breasts, diced
Salt and Pepper, to taste
In a small bowl, whisk together flour and 1/2 cup of the water until blended.  Set aside.  Pour remaining water and milk into a large pot and bring to a boil.  Add celery, onion, frozen vegetables, potatoes and mushrooms.  Bring to a boil then simmer on low until vegetables are soft, about 20 minutes.  Add bouillon, thyme, chicken and salt and pepper.  Whisk in slurry.  Stir and cook another 2-3 minutes until soup thickens.
(Recipe adapted from Skinny Taste)
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  1. Penny says

    Some kind of low fat crust on top would be great. I am trying to figure out a low fat solution because pie crust is not low fat… how about plopping a low fat biscuit on the top? Any ideas?

  2. Colleen says

    This was great! I followed the recipe exactly and made it with dinner rolls. My husband’s suggestion…”maybe you could put some bacon in it.” That would defeat the purpose of it being a healthy soup. But since I do the cooking, it will remain a healthy favorite!

  3. Carol says

    Yum, it really was like chicken pot pie! It was the perfect match for sub sandwiches and a bitter cold night! I used dried parsley instead of thyme and my all time favorite Lawrys, and yes, 2 tablespoons of butter! Other than that, it was right on for a filling, healthy soup. Thanks for a keeper recipe!


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