Dessert
Chicken Pot Pie Soup Recipe
Tender chicken, mushrooms, and colorful vegetables mingle with potatoes in a silky broth enriched by milk and chicken bouillon, delivering the familiar comfort of pot pie in every spoonful. Thyme and fresh pepper round out the savory notes.
- Total
- 37 min
- Prep
- 10 min
- Cook
- 27 min
- Serves
- 6
Nutrition per Serving
- Calories
- 268
- Protein
- 30g
- Carbs
- 32g
- Fat
- 4g
- Fiber
- 4g
- Sugar
- 12g
- Sodium
- 983mg
Ingredients
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cup water
- 4 cup fat free milk
- 1 large celery stalk (chopped)
- 1/2 medium chopped onion
- 8 oz sliced baby portobello mushrooms
- 2 chicken bouillons (*check labels for GF)
- fresh ground pepper
- pinch of 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.