Sunday, November 18, 2012

Chicken Pot Pie Soup

It is getting to be that time of year... soup weather.  I saw a recipe on the blog skinny taste for chicken pot pie soup and knew that I had to try it.  I doubled the recipe because I wanted to have leftovers for lunch.  The prep time was a little long but well worth the wait.  Let me know if you have any feedback and would love comments!


  • 1/4 cup of whole wheat flour
  • 2 cups of water 
  • 1 celery stalk
  • 1/2 medium onion
  • 4 cups of non-fat milk
  • 2 tsp of chicken bullion granules 
  • 1/2 tsp of pepper
  • pinch of thyme
  • 10 oz frozen vegetables
  • 2 potatoes diced
  • 16 oz of cooked chicken diced
  • 1 cup of sharp cheddar cheese 

  1. In a medium bowl whisk together 1/2 cup of water and your flour... set aside
  2. In a large pot add the rest of your water and your milk and bring to a boil (this will take about 15-20 minutes)
  3. Once the liquid is boiling add your celery, onion, chicken bullion, pepper, thyme and frozen veggies and return to a boil.
  4. Cover partially and let simmer for about 20 minutes or until veggies are tender.
  5. Once veggies are cooked uncover and add your potatoes.
  6. Let simmer for another 10-15 minutes until potatoes are tender.
  7. Add your chicken and flour mixture and whisk till thick.
  8. Add your cheddar cheese and let sit for 2-5 minutes
  9. Serve with rolls 
Final Product

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