Chicken Pot Pie Soup

Original pictures take www.adashofsanity.com site

Chicken Pot Pie Soup

The taste of chicken pot pie, in a soup!

It’s a blizzard here today and I’m snowed in! No worries, I have all the ingredients to make this soup and I thought I would share this popular recipe from the archives for those of you who are new followers. Hopefully you’ll be inspired to make it this week for your family, trust me you’ll be glad you did!

This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is super filling! One cup fills me up, but if you want a larger serving, I posted nutritional info for a larger bowl as well.

Leftovers make a great lunch!!

Chicken Pot Pie Soup

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Points+: 6 pts • Smart Points 7

Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g 

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 portabella mushrooms 

2 chicken bouillons

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

Directions:

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.

Pour 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. 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 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.