Chicken Pot Pie Soup

Surprisingly the weather in Louisiana this week has been what we consider "cold" so it's been the perfect time to make some hearty soups. I came across this one on Gina's site and knew I had to give it a try.

1/4 cup flour
2 cups water
4 cups fat free milk
1 cup celery, chopped
1/2 medium onion, chopped
8oz mushrooms, chopped
2 chicken bouillons
10 oz frozen mixed veggies (carrots, corn, peas etc)
2 potatoes, peeled & cubed
16 oz cooked chicken, cubed
1 tsp thyme
salt & pepper to taste

Mix flour with 1/2 cup of cold water to create a slurry. I had to google "slurry" basically it's a thickener. Set the flour mixture aside.

Add the rest of the water plus the milk to a pot. Bring to a boil. Add celery, mushrooms, onion, bouillons, thyme & mixed vegetables, return to a boil. Partially cover the pot & let the soup simmer for 20 minutes, until vegetables are tender. Add potatoes. Turn heat up a little & cook until potatoes are soft. Add chicken. Slowly stir in slurry. Mix well. Cook until soup has thickened.

Emily was raving over this & all the ingredients in it. I served it with salad & crescent rolls. Delish.




Makes 9 servings.

Calories: 169.2 Fat: 1.2 g Protein: 18.5 g Carbs: 21.2 g Fiber: 2.3 g