Chicken Pot Pie Soup

Top this with a biscuit to really get that pot pie feeling. :) (biscuit not included in nutrition info)

1/4 cup flour
1/2 cup cold water
2 cups low sodium chicken broth
4 cups fat free milk
1 stalk celery, chopped
1/2 medium chopped onion
8 oz sliced crimini (baby portabella) mushrooms
1/2 tsp ground pepper
1/4 tsp thyme
12 oz frozen mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small


Create a slurry by combining 1/2 cup cold water with flour in a medium bowl and whisk until well blended. Set aside.

Combine chicken stock and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, thyme, pepper, and frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry. Cook another 2-3 minutes, until soup thickens.

Makes 10 1 cup servings


Anonymous said...

We had freezing rain overnight - and it will be cold all day. I had planned on making chicken pot pie for dinner, but think this will be a good alternative.
What kind of potatoes did you use, and what is the measurement equivalent (i.e., how many cups of cubed potato)?
Thanks for sharing this recipe.

Cynthia Matzat said...

I used russet potatoes, because they were what I had in the pantry. I usually have Yukon golds, but the store was out. I would estimate 1 1/2 - 2 cups of cubed potatoes. It will depend on the size of your potatoes. Hope you enjoy the soup. I've been eating it for lunch all week and it's yummy!