CHICKEN POT PIE SOUP

Chicken Pot Pie Soup--this is seriously the best soup in the world! Mmm I love fall!#Appetizers#Soup Appetizers

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. It’s also great with leftover turkey, as I do here in this Turkey Pot Pie Soup recipe.

It’s a blizzard here today and I’m snowed in! No worries, I have all the ingredients to make this soup and I thought I would share this popular recipe from the archives for those of you who are new followers. Hopefully you’ll be inspired to make it this week for your family, trust me you’ll be glad you did!

CHICKEN POT PIE SOUP , By Best Recipes Demat .

Chicken Pot Pie Soup--this is seriously the best soup in the world! Mmm I love fall!#Appetizers#Soup Appetizers

Total time: 45 minutes
Servings: 6 Servings

Ingredients :

• 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 portobello 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
• salt

Instructions :

• 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.