Chicken Pot Pie Soup (From SkinnyTaste.com)
YIELD: 6 servings
PREP TIME: 5 minutes
COOK TIME: 40 minutes
TOTAL 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 (we put in a whole onion as I really like onion in soup)
- 8 oz sliced baby portabella mushrooms
- 2 chicken bouillons (If you prefer chicken broth to bullion cubes, substitute chicken broth for the water listed)
- fresh ground pepper
- pinch of thyme (I also added a pinch of rosemary)
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small (I left the peals on, but it does need a bit more time to cook with the peals)
- 16 oz cooked chicken breast, diced small (or shredded)
- 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 bouillon, 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. (I added the potatoes when I added all of the vegetables) 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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