Chicken Pot Pie Soup
17 Jan 2011 by Keven
I realized today that my aversion to updating my blog among other things had to do with the effort it takes to take a nice quality photo, upload it to my laptop, and then post a recipe or craft. Today I decided, screw nice photos! I am just going to take a photo with my iPhone and use that instead. Besides no one really reads my blog anyway, and the people who do won't care about the quality of the photo!
In addition, I hope to be posting some of the sewing adventures in the near future. I'm very excited to start making some dresses!
Without further adieu, here is a great recipe from SkinnyTaste.com for Chicken Pot Pie Soup!
1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced mushrooms
2 chicken bouillons (or 2 teaspoons of Better than Bouillon Vegi)
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables or fresh diced veggies
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
Combine 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 flour mix, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g