Chicken Pot Pie Soup

By amybites

Ingredients

• 1/4 cup flour
• 1/2 cup water
• 2 teaspoons olive oil
• 8 oz. sliced baby portabella mushrooms
• 2 celery stalks, diced
• 1 small onion, diced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh sage, minced
• 1/2 teaspoon kosher salt
• 4 cups lowfat milk
• 1 1/2 cups low sodium chicken or turkey stock
• 1 chicken bouillon cube
• 10 oz. frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, washed thoroughly or peeled if desired, and diced small (about 2 cups diced)
• 16 oz. cooked chicken breast, diced small
• Additional salt and pepper to taste

Details

Servings 8
Adapted from amybites.com

Preparation

Step 1

1) Create a slurry by combining the ½ cup water with flour in a small bowl and whisk until well blended. Set aside.

2) Heat olive oil in a Dutch oven over medium high heat. Sauté mushrooms in oil until slightly browned, about 5 minutes. Add onion, celery, thyme, sage, and kosher salt, and sauté an additional 5 minutes or until onion and celery are softened. Add frozen vegetables and cook for another 1-2 minutes.

3) Add milk, stock, and bouillon. Bring to a boil, stirring occasionally and scraping any browned bits from the bottom of the pot. Add potatoes, partially cover, and simmer for about 15 minutes or until potatoes are fork-tender.

4) Add chicken and slowly stir in the slurry. Cook for another 2-3 minutes until thickened. Add salt and pepper to taste.