Chicken Pot Pie Soup Recipe
This easy-to-make, chicken pot pie soup has all the creamy goodness of a pot pie with a fraction of the calories.
Serving6 servings
Ingredients
- ¼ cup all-purpose flour
- 2 cup water
- 4 cup fat free milk
- 1 stalk celery, diced
- 1 onion, diced
- 1 (10 ounce) package frozen mixed vegetables, (peas, carrots, green beans, corn)
- 3 Russet potatoes, peeled and cubed
- 8 ounces fresh mushrooms, sliced
- 2 chicken bouillon cubes
- 1 pinch thyme
- 2 boneless, skinless chicken breasts, cooked and cubed
- salt and pepper, to taste
Equipment
Instructions
- In a small bowl, whisk together flour and ½ 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.
Nutrition
Calories: 252 kcal · Carbohydrates: 41 g · Protein: 20 g · Fat: 2 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 27 mg · Sodium: 467 mg · Potassium: 1113 mg · Fiber: 4 g · Sugar: 11 g · Vitamin A: 2776 IU · Vitamin C: 14 mg · Calcium: 243 mg · Iron: 2 mg