Chicken Pot Pie Soup
This hearty chicken pot pie soup tastes just like chicken pot pie, only as a hearty soup. It’s packed with protein and veggies in every bite!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.25 cup flour
- 2 cups water
- 4 cups fat free milk
- 1 large celery stalk chopped
- 0.5 medium onion chopped
- 8 oz sliced baby portobello mushrooms
- 2 chicken bouillons (*check labels for GF)
- fresh ground pepper
- 1 pinch 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
Instructions
Preparation Steps
- Create a slurry by combining 0.5 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 bouillon, 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.
Notes
This soup freezes beautifully. When reheating, you may need to add a little extra broth or milk to achieve the desired consistency.