CHICKEN POT PIE SOUP

By ldelmas

Makes 6 Servings

Ingredients

• 1 teaspoon canola oil
• 1/2 small onion, chopped
• 2 stalks celery, chopped
• 1 large potato, peeled and cubed
• 1 cup sliced mushrooms
• 3/4 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 (12-ounce) bag frozen mixed vegetables (or 2 1/2 cups)
• 4 cups reduced-sodium chicken broth
• scant 1/2 teaspoon black pepper
• 1 (12-ounce) can low-fat evaporated milk
• 1/3 cup instant flour (like Wondra)
• 2 cups diced cooked turkey

Preparation

Step 1

1. Heat the oil in large soup pot over medium heat. Add the onions and celery and sauté for 4 to 5 minutes. Add potatoes and mushrooms and continue to cook another 2 minutes. Using your fingers, crush in the thyme and sprinkle garlic salt over the vegetables, stir, and cook for one minute.

2. Add the frozen vegetables to the pot along with broth, salt, and pepper. Bring to a simmer, cover, and cook for 15 to 18 minutes or until potatoes are tender (soup will look heavy in vegetables at this point).

3. Mix together the milk and flour and add to the pot along with the chicken. Simmer on low for 3 to 5 minutes, stirring until soup is thickened (if soup is too thick add a bit of water).

*A full crust round adds 110 calories, 7 grams of fat, and 12 grams of