This soup has all the creamy goodness of a pot pie, but with a fraction of the calories.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: American
Keyword: Best Soup Recipe, chicken pot pie, Chicken pot pie soup, chicken soup
Servings: 6people
Calories: 252kcal
Equipment
small bowl
large pot
Ingredients
¼cupall-purpose flour
2cupswater
4cupsfat free milk
1stalkcelerydiced
1oniondiced
1(10 ounce) package frozen mixed vegetables(peas, carrots, green beans, corn)
3russet potatoespeeled and cubed
8ouncesfresh mushroomssliced
2chicken bouillon cubes
1pinchthyme
2boneless, skinless chicken breastscooked and cubed
salt and pepperto taste
Instructions
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.