Chicken Pot Pie Soup Recipe
Indulge in the comforting flavors of this chicken pot pie soup, which delivers all the deliciousness of traditional chicken pot pie in a warm, hearty broth. Every spoonful is brimming with protein and a vibrant mix of vegetables, making it a satisfying meal you’ll love!
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Ingredients
- 1/4 cup flour
- 2 cups water
- 8 oz sliced baby portobello mushrooms
- 2 chicken bouillons
- fresh ground pepper
- pinch of thyme
- 10 oz frozen classic mixed vegetables
- 2 potatoes
- 16 oz cooked chicken breast
- salt
- 4 cups fat free milk
- 1 large celery stalk
- 1/2 medium chopped onion
Instructions
- 1
In a medium mixing bowl, mix together 1/2 cup of cold water and flour to create a smooth slurry. Whisk thoroughly until fully combined, then set aside for later use.
- 2
In a large pot, combine the remaining water and milk, then gradually heat the mixture until it reaches a gentle boil.
- 3
Once boiling, incorporate the celery, onion, mushrooms, chicken bouillon, thyme, freshly ground pepper, and frozen vegetables, and allow it to return to a boil.
- 4
Partially cover the pot and reduce the heat to low, letting it simmer for approximately 20 minutes, or until the vegetables become tender.
- 5
After 20 minutes, lift the lid and add the diced potatoes, cooking for an additional 5 minutes or until they are soft.
- 6
Stir in the cooked chicken, then gradually whisk in the prepared slurry, ensuring to mix thoroughly as you incorporate it.
- 7
Continue to cook for another 2-3 minutes, or until the soup reaches your desired thickness. Taste and adjust the seasoning with salt and pepper as needed, then serve hot.