Chicken Pot Pie Soup
This hearty chicken pot pie soup tastes just like chicken pot pie, only as a comforting soup filled with protein and fresh vegetables.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.25 cup all-purpose flour to make gluten-free, use 2 tbsp cornstarch instead
- 2 cup water
- 4 cup fat-free milk
- 1 large stalk celery chopped
- 0.5 medium onion chopped
- 8 oz baby portobello mushrooms sliced
- 2 pieces chicken bouillon cubes check labels for gluten-free
- fresh ground pepper to taste
- thyme pinch
- 10 oz frozen classic mixed vegetables peas, carrots, green beans, corn
- 2 medium potatoes peeled and cubed small
- 16 oz cooked chicken breast diced small
- salt to taste
Instructions
Preparation Steps
- Create a slurry by combining 0.5 cup of 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 cubes, thyme, fresh ground pepper, and frozen vegetables. 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 cooked 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.
Notes
This soup is delicious served warm and makes great leftovers. You can freeze portions for easy future meals.