LET’S EAT: CHICKEN POT PIE SOUP | NASHVILLE FOOD AND LIFESTYLE BLOGGER

It was pretty chilly last week.
And by pretty chilly, I mean
In the 30’s and 40’s.
My Deep Southern blood wasn’t ready for it.

So I rummaged through the pantry to find something to warm me up.
Something healthier (and more substantial) than hot cocoa.

I stumbled across a can of Progressoo Chicken Pot Pie Soup
And as I ate it, it got me thinking about a homemade alternative.

So today, I’m sharing my favorite Chicken Pot Pie soup recipe from SkinnyTaste!
P.S. Yes, I like to add Goldfish crackers to almost all of my soups 🙂

Ingredients:

1/4 cup flour
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms (if you’re not a mushroom fan, skip these)
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

Directions:

Combine 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.