chicken pot pie soup-253 cal

chicken pot pie soup-253 cal

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup flour

  • 2

    cups water

  • 4

    cups fat free milk

  • 1

    large celery stalk, chopped

  • ½

    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


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


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