Craving a comforting chicken soup? This one is for you. All the flavor of a delicious chicken pot pie without the high calorie/point crust. You could poach the chicken and dice up the celery and onions on the weekend and this soup would come together in minutes for a busy weekday dinner. I served crescent rolls to my husband and children to make up for the lack of crust, but I didn’t miss it! Yum!
Chicken Pot Pie Soup
- 1/4 cup flour
- 2 cups water, divided
- 4 cups skim milk
- 1 stalk celery, chopped
- 1/2 onion, chopped
- 8 oz. sliced white or cremini mushrooms
- 2 chicken bouillon cubes
- fresh ground pepper
- pinch of thyme
- 10 ounce frozen mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small
- 16 oz. cooked chicken breast, diced small
- salt to taste
Combine 1/2 cup of cold water with flour in a medium bowl. Whisk until blended and set aside.
Pour remaining 1 1/2 cups water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bouillon, thyme, fresh pepper, and frozen vegetables. Return to boil. Partially cover and simmer on low for 20 minutes. Remove lid and add potatoes. Cook until potatoes are soft, about 5 minutes. Add chicken and slowly whisk in flour/water mixture, stirring continuously. Cook 3-5 minutes or until soup thickens. Season with salt and pepper to taste (the bouillon is salty, so taste before you add salt. I didn’t think it needed any more).
Source: Gina’s Skinny Recipes (skinnytaste.com)
4 WWpts+ for 1 cup soup, 6 WWpts+ for 1 1/2 cups soup (taken from skinnytaste.com analysis)