Rate this recipe!
| Cook Time | 45 minutes |
| Servings |
|
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 baby portabella mushrooms sliced
- 2 chicken bouillons
- fresh ground pepper
- pinch 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
Ingredients
|
Rate this recipe!
|
Instructions
- 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.
Nutrition Facts
Chicken Pot Pie Soup
Amount Per Serving
Calories 357
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 72mg
24%
Sodium 480mg
20%
Potassium 1061mg
30%
Total Carbohydrates 36g
12%
Dietary Fiber 4g
16%
Sugars 10g
Protein 38g
76%
Vitamin A
59%
Vitamin C
37%
Calcium
24%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
