I know the weather is still warm. However, there is just something about watching football that makes me want to have soup, so last Saturday I made my favourite (well, at least one of them!) healthy soup, the chicken pot pie soup.
This soup is pretty easy to make, doesn’t take a while to cook and is so good, filling, and healthy!
Chicken pot pie soup has all the veggies and yumminess of chicken pot pie without the calories (and hard work) of the crust! If you like chicken pot pie, you have to try this recipe–it is so good!
Chicken Pot Pie SoupPrint Recipe
- ¼ cup of flour
- 2 cups of water, divided
- 4 cups of skim milk
- 1 stalk of celery, chopped
- ½ yellow onion, chopped
- 2 (4-ounce) cans of mushroom pieces and stems
- 2 ½ cups of frozen vegetables (corn, peas, carrots, green beans)
- 2 potatoes, peeled and cubed small
- 2 chicken bouillon cubes
- ½ teaspoon of black pepper
- 1 teaspoon of salt
- 2 teaspoons of garlic powder
- ½ teaspoon of dill weed
- 2 cups of chicken breast, cooked and diced small
- Combine ½ cup of cold water with flour in a bowl; whisk until blended. Set slurry aside for use later.
- Pour 1 ½ cup of water and milk into a large pot and slowly bring to a boil (do not heat too quickly, or milk will curdle).
- Add celery, onion, mushrooms, mixed vegetables, potatoes, chicken bouillon, pepper, salt, garlic powder, dill weed and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid and add chicken.
- Slowly whisk in slurry, stirring as you add it. Cook for another 3 minutes, until soup thickens. Adjust spices to taste.