6 January, 2016
Chicken Pot Pie Soup
1/4 cup all-purpose flour
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1 onion, chopped
1 (10 ounce) package frozen classic mixed vegetables (peas, carrots, green beans, corn)
3 russet potatoes, peeled and cubed
8 ounces sliced mushrooms
2 cubes chicken bouillon
Pinch of thyme
2 cooked chicken breasts, diced
Salt and Pepper, to taste
In a small bowl, whisk together flour and 1/2 cup of the water until blended. Set aside. Pour remaining water and milk into a large pot and bring to a boil. Add celery, onion, frozen vegetables, potatoes and mushrooms. Bring to a boil then simmer on low until vegetables are soft, about 20 minutes. Add bouillon, thyme, chicken and salt and pepper. Whisk in slurry. Stir and cook another 2-3 minutes until soup thickens.