Chicken Pot Pie Soup

by Beth on January 16, 2011

Looking for the perfect bowl of soup to combat that winter chill?  Look no further than this Chicken Pot Pie Soup.  It’s the ultimate comfort food – a tasty, healthy dish that’s warm, filling and chock full of familiar flavors.  With the thickened broth, variety of vegetables and chunks of chicken and potato, it is indeed chicken pot pie in a bowl.  You get all of these flavors and warmth with minimal preparation time and far fewer calories than your typical pot pie.  As an added bonus, this recipe yields 6-7 hearty portions.  It heats up beautifully and tastes even better on the second and third day!  I simply can’t say enough good things about it.

As we plunge into the depths of winter I can assure that I’m adding this soup to my regular menu rotation, and I recommend you do the same.  You won’t regret it!

Chicken Pot Pie Soup
Yields 6-7 1 1/2 cup servings

1/4 cup flour
4 cups chicken broth
2 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
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

1.  In a medium bowl, combine 1/2 cup of the chicken broth with the flour and whisk until well blended.  Set aside.
2. Heat a stock-pot coated with a small amount of olive oil over medium-high heat. Add celery, onion and mushrooms to the pan and cook for several minutes until vegetables have softened. Add frozen vegetables and allow to heat through – about 3-5 minutes.
3. Add remaining broth and milk to the pot, increase heat and bring to a boil.
4. Bring to a simmer and add potatoes cooking until soft (about 5 minutes).
5. Slowly whisk in broth and flour mixture, mixing well to combine.
6. Add chicken, cooking for another 2-3 minutes. Allow the mixture to thicken slightly. Add salt and pepper to taste.

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