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Chicken Pot Pie Soup

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Author: Christopher Kosovich

Ingredients

  • 1/4 cup flour
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk chopped
  • 1/2 medium onion chopped
  • 8 oz. sliced baby portabella mushrooms
  • 2 chicken boullions
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 10 oz. frozen mixed vegetables peas, carrots, green beans, corn
  • 2 potatoes peeled and cubed into 1/2 inch sizes
  • 16 oz. cooked chicken breast diced small
  • Salt to taste

Instructions

  • Combine 1/2 cup of cold water with flour to create a slurry mixture in a 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 bouillon, thyme, fresh pepper, frozen vegetables and return to boil.
  • Cover partially 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 the slurry mixture, stirring well as you add.
  • Cook another 3-5 minutes, until soup thickens.
  • Adjust with salt and pepper to taste, serve.