Chicken Pot Pie Soup Recipe

About This Recipe

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!

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 oz sliced baby portobello mushrooms
• 2 chicken bouillons (*check labels for GF)
• fresh ground pepper
• pinch of 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

1. Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
2. Pour remaining water and milk into a large pot and slowly bring to a boil.
3. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
4. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
5. Remove lid, add potatoes and cook until soft, about 5 minutes.
6. Add chicken, and slowly whisk in slurry, stirring well as you add.
7. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.