Chicken Pot Pie Soup Recipe

• servings: 6 servings
• total time: 45 minutes

Ingredients

2 tbsp cornstarch

2 cups water

4 cups milk

1 large celery stalk (chopped)

1/2 medium chopped onion

8 oz sliced baby portobello 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

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 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.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 268 kcal
• Total Fat: 3.5 g
• Saturated Fat: 0.5 g
• Cholesterol: 64 mg
• Sodium: 983 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 4 g
• Total Sugars: 12 g
• Protein: 30 g