Chicken Pot Pie Soup SH
| Prep Time: 45 min | Serves: 9 |
| Cooking Time: 35 min | Yield: 9 cups |
This delicious soup is low in calories, gluten-free, and has lots of veggies.
Ingredients
- 1 1/2 lb Boneless, Skinless Chicken Breast
- 1/2 cup Fresh Green Beans
- 2 tbsp Corn Starch
- 4 1/2 cups Skim Milk
- 3 medium stalks Celery
- 1/3 cup Red Onion
- 4 tsp Chicken Flavor Bouillon
- 12 oz Red Potato
- 2 Garlic Clove
- 1/2 cup Baby Peas, Frozen
- 1 1/2 cups Steamfresh Frozen Mixed Vegetables
- 2 1/2 cups Drinking Water
Directions
First poach chicken for 15 minutes or cook in oven 30 minutes. Then chop into bite-sized pieces.
Create a slurry by combining 1/2 cup of the cold water with corn starch (or 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, 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 10 minutes.
Add cooked, chopped 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.