chicken pot pie soup
Found this on http://www.skinnytaste.com/. I love their recipes. This is a healthy and great tasting comfort soup that suites diabetic needs as well as not wanting a lot of fat and calories.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts Calories: 253.8
Ingredients
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 - large celery stalk, chopped
- 1/2 - medium chopped onion
- 8 ounces sliced baby portabella mushrooms
- 2 - chicken bouillon cubes
- - fresh ground pepper
- pinch of thyme
- 10 ounces frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 - potatoes, peeled and cubed small
- 16 ounces cooked chicken breast, diced small
- - salt to taste
How To Make chicken pot pie soup
-
Step 1Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
-
Step 2Pour 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.
-
Step 3Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes.
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Step 4Add chicken, and slowly whisk in slurry, stirring well as you add.
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Step 5Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
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