JOIN US FOR EXCLUSIVE RECIPES & MEAL IDEAS

Search

join us for exclusive recipes & meal ideas: JOIN NOW

Search
Close this search box.

Chicken Pot Pie Soup – 7 Smartpoints

Chicken Pot Pie Soup – 7 Smartpoints

Share The Yum On Facebook
Pin It To remeber It
Share The Yum On Facebook
Pin It To remeber It

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 portabella 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

Directions:

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.

Servings: 6 – Serving Size: 1 bowl (1-1/2 cups)

Points+: 6 pts – SmartPoints 7
Calories: 253.8 | Fat: 1.8 g | Protein: 27.7 g | Carb: 31.9 g | Fiber: 3.4 g

Share The Yum On Facebook
Pin It To remeber It
Share The Yum On Facebook
Pin It To remeber It

YOU MAY ALSO LIKE...

Download our FREE eBook with quick and delicious, family-friendly, and easy dinner recipes.