Chicken Pot Pie Soup

This was yummy comfort food. A lower fat and calorie version but definitely did not lack in taste. So great for left overs the next day too!

This recipe comes from skinnytaste.com

Makes 6, 1-1/2 cup servings

Ingredients

1/4 cup flour (2 tbsp cornstarch to make gluten-free)

2 cups water

4 cups fat free milk (or 1%)

1 large celery stalk, chopped

1/2 medium chopped onion

8 oz sliced baby portabella mushrooms

2 chicken bouillons

fresh ground pepper

pinch of thyme

10 oz frozen classic mixed veggies (peas, carrots, green beans, corn)

2 potatoes, peeled and cubed small

16 oz cooked chicken breast, diced small

salt

Directions

Create a slurry: combined 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 bouillon, thyme, fresh pepper, frozen veggies and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 mins. Remove lid, add potatoes and cook until soft, about 5 mins. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 mins, until soup thickens, adjust salt and pepper to taste and serve.