Chicken Pot Pie Soup

We tried a new soup for lunch.

Peighton gave it "5 thumbs up."
It was pretty good!

And it didn't have all the fat and calories of a real pot pie because there was no crust.

I got the recipe from Skinny Taste.

There are LOTS more recipes on there that I plan to try!

 

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 g

Servings: 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

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, add salt and pepper to taste.