Chicken Pot Pie Soup
- 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
- Produce
- Baby portabella mushrooms (8 oz)
- Celery stalk, large (1)
- Onion, medium (1/2)
- Potatoes, small (2)
- Thyme (1 pinch)
- Meat
- Chicken breast, cooked (16 oz)
- Canned Goods
- Chicken bouillons (2)
- Cooking & Baking
- Flour (1/4 cup)
- Pepper, fresh ground (1)
- Salt (1)
- Drinks
- Water (2 cups)
- Dairy
- Milk, fat free (4 cups)
- Frozen
- Classic mixed vegetables, frozen (10 oz)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published January 8, 2011 (2 years ago).
641 people saved this recipe.
