What could be better than a soup version of chicken pot pie!
I made this soup for our Sunday dinner. We love chicken pot pie around here so I was happy to find this recipe for pot pie soup! It was easy to make and tasted wonderful. My husband and kids loved it! I especially love the mushrooms in the soup.
We served these with easy garlic cheddar biscuits also from Skinny Taste! (However, I used regular bisquick because thats what I had on hand.)
Chicken Pot Pie Soup
Ingredients
- ¼ cup flour
- 2 cups water
- 4 cups milk
- 2-3 celery stalks, sliced or chopped
- ½ medium onion, chopped
- 8 ounces baby portabella mushrooms, sliced
- 4 teaspoons chicken base
- ½ teaspoon pepper
- ⅛ teaspoon thyme
- ½ teaspoon rubbed sage
- 10-16 ounces frozen classic mixed vegetables
- 2 medium potatoes, peeled and cubed
- 6 chicken tenders or 3 chicken breasts, cooked & diced.
- salt
Instructions
- Create a slurry by combining ½ cup of the cold water with the flour in a small bowl. Whisk until it is well blended and set aside.
- Pour the rest of the water and milk into a large soup pot and slowly bring to a boil. Add the celery, onion, mushrooms, chicken base, thyme, pepper, sage and frozen vegetables and return to a boil.
- Partially cover the pot with a lid and let it simmer on low until the vegetables are soft.
- Remove the lid and add the potatoes and cook until soft. When the potatoes are soft add the chicken and slowly whisk in the slurry (flour/water mixture). Mix well.
- Cook another 2-3 minutes until the soup thickens. Add more salt and pepper if desired.
Notes
If you are using frozen or uncooked chicken like I do, add chicken to a pot of water and boil until cooked. Then cut into bite sized pieces. If you don't have chicken base, use bouillon cubes.
Recipe source: adapted from Skinny Taste
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