Chicken Pot Pie Soup

By SMorrissey

I got the recipe from Skinnytaste.com but I made it with broth instead of water and regular milk instead of fat free milk. So if you want the this soup low fat you will need to go back to the original recipe.

Ingredients

• 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
• 2 cups Chicken Broth
• 4 cups 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

Details

Servings 6
Adapted from skinnytaste.com

Preparation

Step 1

Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining broth 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.