Chicken Pot Pie Soup
Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.
Course
Lunch
Servings
6
Cook Time
45
minutes
Servings
6
Cook Time
45
minutes
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
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.