Chicken pot pie is the ultimate comfort food and this creamy, chunky soup is loaded with chicken and veggies in every bite. You can modify this with the vegetables you like to suit your taste. You can serve in hollowed out bread bowls or serve it with cut-out baked pie crust.
This recipe requires cooked chicken breasts. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is filling!
Skinny Chicken Pot Pie Soup
Source: skinnytaste.com
- 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 onion, chopped
- 8 oz sliced mushrooms
- 2 chicken bouillons
- 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
- 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, potatoes and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 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.
Servings: 9, serves 1 cup; Calories: 169.2; Fat: 1.2 g; Protein: 18.5 g; Carb: 21.2 g; Fiber: 2.3 g
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