Souper Sunday #17:  Low-Fat Chicken Pot Pie Soup
Playing With My Food
Playing With My Food
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Ingredients

  • 1 1/2 cup bowl
  • 1 1/2 cup bowls
  • 1/4 cup flour (I used Bob's Red Mill Gluten-Free All Purpose Flour)
  • 2 cups water, divided
  • 4 cups 1% or skim milk
  • 2 celery stalks, chopped
  • 1/2 medium onion, chopped
  • 8 ounces button mushrooms, sliced
  • 2 chicken bouillon cubes
  • salt and freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 dried bay leaf
  • 10 ounces frozen vegetable mixture (the mixture of corn, peas, carrots, and green beans works best)
  • 2 potatoes, peeled and cut into 3/4-inch cubes
  • 1 pound cooked boneless skinless chicken breast, cut into bite-sized pieces

Instructions

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