chicken pot pie soup
(1 rating)
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Mmmmmmmmmm!
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(1 rating)
yield
6 (1 1/2 C)
prep time
15 Min
cook time
25 Min
Ingredients For chicken pot pie soup
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1/4 call purpose flour
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2 cwater
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4 cmilk
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2 stalkscelery, chopped
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1 smonion, chopped
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8 ozbaby portabello mushrooms, sliced
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2chicken bouillon cubes
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pepper, to taste
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1 pinchthyme, dried
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10 oz pkgfrozen mixed vegetables (peas, carrots, green beans, corn)
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2 mdpotatoes, peeled & cubed
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1 - 2 lbchicken breast, cooked, diced small (see note)
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salt, to taste
How To Make chicken pot pie soup
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1Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl & whisk until well blended. Set aside.
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2Pour remaining water & milk into a large pot & slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables & return to a boil. Partially cover & simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes & cook until soft, about 5 minutes. Add chicken & slowly whisk in slurry, stirring well as you add. Cook another 2 - 3 minutes, until soup thickens, adjust salt & pepper to taste & serve. Serve with https://www.justapinch.com/recipes/bread/biscuits/easy-garlic-cheddar-biscuits.html
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3WEIGHT WATCHERS POINTS PLUS: 6
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4NOTE: This can probably be made by using turkey or beef in the place of chicken. Point values would change though....
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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