Chicken Pot Pie Soup Recipe
User Reviews
4.7
Chicken Pot Pie Soup Recipe
Description
This soup starts with a slurry of flour (or cornstarch for gluten-free) mixed with cold water to thicken the broth. The base combines milk and water brought to a boil with diced celery, onion, sliced mushrooms, chicken bouillon, thyme, pepper, and frozen mixed vegetables. After simmering to soften the vegetables, potatoes are added and cooked until tender. Finally, cooked diced chicken is stirred in along with the slurry to thicken the soup to a creamy consistency.
The soup balances the tender chicken and mixed vegetables with a smooth, thickened broth spiced lightly with thyme and pepper, creating an easy meal that recalls chicken pot pie flavors in a spoonable form.
This dish works well as a filling lunch or dinner and can be easily adapted for gluten-free diets by substituting cornstarch for flour in the slurry.
Ingredients
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups milk fat free
- 1 celery chopped, large stalk
- 1/2 onion medium chopped
- 8 oz baby portobello mushrooms sliced
- 2 chicken bouillon check labels for GF
- black pepper fresh ground
- pinch thyme
- 10 oz mixed vegetables peas, carrots, green beans, corn, frozen
- 2 potato peeled and cubed small
- 16 oz chicken breast diced small, cooked
- salt
Instructions
- Create a slurry by combining 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 slurry, stirring well as you add.
- Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 268kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 3.5g | 5% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 64mg | 21% |
| Sodium | 983mg | 41% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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