?Chicken Pot Pie Soup- skinny
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 cups water
- 2 tablespoons olive oil
- 4 cups milk
- 1/2 large onion chopped
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch i
- 1 large celery stalk chopped
- 8 oz sliced baby portabella mushrooms
- pinch of thyme
- 2 each chicken bouillon i used herb-ox sodium free
- fresh ground pepper good amount
- 16 oz frozen classic mixed vegetables (peas carrots, green beans, corn)
- 2 each potatoes medium, small cubes
- 16 oz chicken breast diced small, can use fresh, frozen or pre-cooked
- Carbohydrate 22.3771125068726 g
- Cholesterol 67.4589190293718 mg
- Fat 3.11808293271252 g
- Fiber 2.24329170915355 g
- Protein 30.6592130129715 g
- Saturated Fat 0.989962155656311 g
- Serving Size 1 1 Recipe (523g)
- Sodium 156.091392323883 mg
- Sugar 20.133820797719 g
- Trans Fat 0.450571338812849 g
- Calories 245 calories
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. In a large pot, saute the celery and onion in the olive oil until beginning to soften. Add the mushrooms and continue to saute until all are soft. Pour remaining water and milk into a large pot and slowly bring to a boil. Add chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 10 minutes. Remove lid, add potatoes and chicken if raw cook until soft, about 5 minutes. If using cooked chicken, add and slowly whisk in slurry, stirring well as you add. Cook another 5 tp 7 minutes, until soup thickens and flour cooks. Adjust salt and pepper to taste and serve.
