Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.
INGREDIENTS:
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 large celery stalk, chopped
- 1/2 medium chopped onion
- 8 oz sliced baby portabella mushrooms
- 2 chicken bouillons
- fresh ground pepper
- pinch of thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast, diced small
- salt
DIRECTIONS:
- Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
- Pour remaining water and milk into a large pot and slowly bring to a boil.
- Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
- Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes and cook until soft, about 5 minutes.
- Add chicken, and slowly whisk in slurry, stirring well as you add.
- Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 1- 1/2 cups
- Amount Per Serving:
- Smart Points: 7
- Points +: 6
- Calories: 268
- Total Fat: 3.5g
- Saturated Fat: 0.5g
- Cholesterol: 64mg
- Sodium: 983mg
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 12g
- Protein: 30g
credit: SkinnyTaste
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