Chicken Pot Pie Soup Recipe
This soup has all the creamy goodness of a pot pie, but with a fraction of the calories.
Servings: 6 people
- ¼ cup all-purpose flour
- 2 cups water
- 4 cups 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
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.
Calories: 252kcal | Carbohydrates: 41g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 467mg | Potassium: 1113mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2776IU | Vitamin C: 14mg | Calcium: 243mg | Iron: 2mg