Chicken Pot Pie Soup Recipe
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- 7 Comments
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:
Ingredients:
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
Directions:
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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As I was eating canned Chicken Pot Pie soup the other day I thought I should try to make this… low and behold someone already has! Putting this on our list this week!
Yummy!
This looks amazing, i am also a big pot pie fan, this could be my answer, thanks for sharing
I pinned it too
We love chicken pot pie; my husband says I make the best in the world! But it does have a lot of calories, so I think I will be giving this a try in January…when we are trying to eat better.
Made it tonight and it was great!
I made it tonight and it didn’t taste good at all, really boring
I followed exactly the recipe too!
I love your pot pie recipe and the photo is awesome!
faye