Chicken Pot Pie Soup
This comforting chicken pot pie soup warms you up beautifully on chilly nights, making it perfect for family dinners. Loaded with tender vegetables and hearty chicken, it’s a cozy meal in a bowl.
Ingredients
Soup Base:
- 4 cups fat-free milk
- 2 cups water
- 1 large stalk celery chopped
- 2 medium potatoes peeled and diced into small pieces
- 8 oz baby portobello mushrooms sliced
- 16 oz cooked chicken breast cut into small cubes
- 1/2 medium onion chopped
- 10 oz frozen mixed veggies (peas, carrots, green beans, corn)
- 2 cubes chicken bouillon ensure they’re gluten-free
- 1/4 cup all-purpose flour (or 2 tbsp cornstarch for gluten-free)
- Fresh ground pepper to taste
- A pinch of thyme
- Salt to taste
Instructions
- In a medium bowl, create a slurry by mixing 1/4 cup of cold water with the flour until it’s smooth. Set it aside.
- In a large pot, pour in the remaining water along with the milk, then gradually heat until it begins to boil.
- Add the chopped celery, onion, sliced mushrooms, chicken bouillon, thyme, pepper, and the frozen vegetables to the pot, and allow it to return to a boil.
- Partially cover the pot and let it simmer on low for about 20 minutes until the veggies are tender.
- Once softened, remove the lid and stir in the cubed potatoes. Continue cooking for about 5 more minutes until they become soft.
- Now, add your diced chicken and carefully whisk in the slurry, stirring continuously as you go.
- Keep cooking for another 2-3 minutes until the soup thickens beautifully. Adjust salt and pepper according to your preference and enjoy warm!