Fall is here! And nothing is better than a warm cup of soup on the first cold fall day. Chicken Pot pie is a weakness of mine so when I found a healthy version of this delicious comfort food I pounced at the chance to make it. My favorite part of this soup was having the freedom to fill it with as many veggies as I could imagine.
Adapted by SkinnyTaste.com
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cupss skim milk
- 2 large celery stalks, chopped
- 1/2 medium yellow onion, chopped
- 10 oz sliced baby portabella mushrooms
- 3 chicken bouillons cubes
- pinch of thyme
- 10 oz frozen classic mixed vegetables
- 1 potato, cubed small
- 1 yam, cubed small
- 16 oz cooked chicken breast, diced small
- salt and pepper
Combine 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Put to the side.
Pour remaining water, 1 1/2 c, and milk into a large pot – 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 until vegetables are soft, approximately 20 minutes. Add chopped potatoes and yams let simmer for 5 minutes. Add chicken, and slowly whisk in flour mixture. Allow soup to thicken by allowing it to cook a few more minutes. Add salt and pepper to taste.
Chop potato, yam, celery, mushrooms and the yellow onion.
Thickener, a flour and water mixture.read more