Chicken Pot Pie Soup
This hearty chicken pot pie soup tastes just like chicken pot pie, only as a comforting bowl of soup packed with chicken, vegetables, and creamy broth.
Ingredients
Main Ingredients
- 0.25 cup all-purpose flour Use 2 tbsp cornstarch for gluten-free
- 2 cups water
- 4 cups fat-free milk
- 1 large stalk celery, chopped
- 0.5 medium onion, chopped
- 8 oz baby portobello mushrooms, sliced
- 2 pieces chicken bouillon cubes Check labels for gluten-free
- pinch fresh ground black pepper
- pinch thyme
- 10 oz frozen mixed vegetables (peas, carrots, green beans, corn)
- 2 medium potatoes, peeled and cubed
- 16 oz cooked chicken breast, diced
- to taste salt
Instructions
Preparation Steps
- Create a slurry by combining 0.5 cup of 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 cubes, thyme, fresh ground pepper, and frozen mixed vegetables. 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 cooked 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 and makes a great comforting meal on cold days. For a gluten-free version, substitute the flour with cornstarch as noted.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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