Chicken Pot Pie Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Water

  Plain, clean water

  2 cup or 473g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Reduced fat milk

  Fluid, 2% milkfat, with added nonfat milk solids, without added vitamin a

  4 cup or 980g

• Celery

  Raw

  1 stalk, medium or 40g

• Onions

  Raw

  ½ medium or 55g

• Mushrooms

  Portabella, raw

  4 ½ cup diced or 387g

• Chicken broth bouillon

  Dry, cubes

  2 cube or 8g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mixed vegetables

  Frozen, unprepared

  1 package (10 oz) or 284g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat oil in a pan over medium-high heat. Cook chicken for 5-7 minutes per side or until cooked through and no longer pink. Let rest 5 minutes before chopping into bite sized pieces. Set aside.
2. 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.
3. Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, and frozen vegetables, and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
4. Remove lid, add potatoes and cook until soft, about 5-10 minutes. Add 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. Enjoy!
5. Recipe inspired by: http://www.skinnytaste.com/2011/01/chicken-pot-pie-soup.html

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