Chicken Pot Pie Soup

Just read the title can it get ANY better?  How conforting, right?  Well, my NEW favorite website for cooking dinner is Skinny Tatse.  We are all about eating healthy these days.  I came across this recipe & made it for dinner last week.  It was ah-mazing!  SO yummy!  Not to mention filling!  It's low in calories too!  It makes a big pot of soup.  We didn't even need bread with it-obviously there's nothing like a nice chunk, of warm french bread to dip into your soup-but hey we are counting calories here!

(picture from skinny taste)

Chicken Pot Pie Soup

Gina's Weight Watcher RecipesServings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 gServings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g 


  

• 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
• 2 cups water 
• 4 cups fat free milk
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz sliced baby portabella mushrooms 
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt

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.  




yummy!  enjoy!