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Chicken Pot Pie Soup

A hearty, comforting chicken pot pie soup that tastes just like the classic pie but in soup form. Packed with chicken, vegetables, and a rich broth.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.25 cup flour
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk
  • 0.5 medium onion
  • 8 oz sliced baby portobello mushrooms
  • 2 chicken bouillon cubes chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen mixed vegetables
  • 2 potatoes potatoes peeled and cubed
  • 16 oz cooked chicken breast diced small
  • salt

Method
 

Preparation Steps
  1. Create a slurry by combining 0.5 cups of water with flour and whisk until well blended. Set aside.
  2. Pour remaining water and milk into a large pot and slowly bring to a boil.
  3. Add celery, onion, mushrooms, chicken bouillons, thyme, pepper, frozen vegetables, and bring to a boil.
  4. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  5. Remove lid, add potatoes, and cook until soft, about 5 minutes.
  6. Add chicken, then slowly whisk in the slurry, stirring well as you add.
  7. Cook for another 2-3 minutes until the soup thickens. Adjust salt and pepper to taste and serve.

Notes

A delicious and satisfying soup perfect for cold days. Serve hot with crusty bread.