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Name: Chicken Pot Pie Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead); 2 cup water; 4 cup fat free milk; 1 large celery stalk (chopped); 1/2 medium chopped onion; 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

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Chicken Pot Pie Soup Recipe

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!

Prep: 10 minCook: 35 minServings: 6

Ingredients

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cup water
4 cup fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
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

Instructions

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside. Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, 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, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

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