Chicken Pot Pie Soup
  • 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
  1. 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.
  2. 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.
  3. Partially cover the pot with a lid and let it simmer on low until the vegetables are soft.
  4. 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.
  5. Cook another 2-3 minutes until the soup thickens. Add more salt and pepper if desired.
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 by Baked in AZ at