Chicken Pot Pie Soup Recipe
Cozy up with a bowl of Chicken Pot Pie Soup, where creamy broth meets tender chicken and vibrant veggies in every spoonful. Ready in just 40 minutes, it’s the perfect weeknight dinner that feels like a warm hug.
Ingredients
- 1/4 cup all-purpose flour
- 2 cups water
- 4 cups fat free milk
- 1 stalk celery diced
- 1 onion diced
- 1 (10 ounce) package frozen mixed vegetables (peas, carrots, green beans, corn)
- 3 russet potatoes peeled and cubed
- 8 ounces fresh mushrooms sliced
- 2 chicken bouillon cubes
- 1 pinch thyme
- 2 boneless, skinless chicken breasts cooked and cubed
- salt and pepper to taste
Instructions
- In a small bowl, whisk together flour and 1/2 cup of the water until blended. Set aside.
- Pour remaining water and milk into a large pot and bring to a boil.
- Add celery, onion, frozen vegetables, potatoes and mushrooms.
- Bring to a boil then simmer on low until vegetables are soft, about 20 minutes.
- Add bouillon, thyme, chicken and salt and pepper.
- Whisk in slurry. Stir and cook another 2-3 minutes until soup thickens.
Nutrition
Calories: 252kcalCarbohydrates: 41gProtein: 20gFat: 2gSaturated Fat: 1gCholesterol: 27mgSodium: 467mgPotassium: 1113mgFiber: 4gSugar: 11gVitamin A: 2776IUVitamin C: 14mgCalcium: 243mgIron: 2mg
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