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Chicken Pot Pie Soup

This hearty chicken pot pie soup tastes just like chicken pot pie, only as a hearty soup. It’s packed with protein and veggies in every bite!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.25 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk (chopped)
  • 0.5 medium onion (chopped)
  • 8 oz sliced baby portobello mushrooms
  • 2 chicken bouillons (*check labels for GF)
  • 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

Method
 

Preparation Steps
  1. Create a slurry by combining 0.5 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
  2. Pour remaining water and milk into a large pot and slowly bring to a boil.
  3. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
  4. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  5. Remove lid, add potatoes and cook until soft, about 5 minutes.
  6. Add chicken, and slowly whisk in slurry, stirring well as you add.
  7. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Notes

This soup freezes beautifully. I freeze in 2 cup portions and when I reheat, add 1/2 cup chicken or veggie broth.