• Chicken Pot Pie Soup

    A great big thank you to Elizabeth from our Facebook community for sharing this delicious soup recipe!

    Chicken Pot Pie Soup from Skinny Taste


    • 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 organic vegetables (peas, carrots, green beans, corn)
    • 2 potatoes, peeled and cubed small
    • 16 oz cooked chicken breast, diced small
    • salt


    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.

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