Thursday, January 13, 2011

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

No comments: