Friday, January 6, 2012

Chicken Pot Pie Soup from Skinny Taste

It might not look like anything too special as it simmers in a pot on my stove...but this soup was down right delicious! It was just what we needed on a lazy Saturday afternoon when the temps dipped colder than they've been all year. This soup is a perfect low fat comfort food!

If you haven't checked out Skinny taste ( it's a fabulous site with tons of recipes and all the nutritional info, weight watcher points etc! I printed off so many recipes and have been making a Skinny Taste meal (if not more!) a week.

Skinny Taste 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

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, adjust salt and pepper to taste and serve.

Here's a Link to the recipe on Skinny Taste complete with nutrional information and weight watcher points! Enjoy!

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