Souper Time

I know the title is totally cheesy, but this recipe is NOT!Last night for dinner I tried another new recipe. Although Jake WON'T eat soup at any cost I have found some really yummy sounding recipes and I just had to give them a try. First up was Chicken Pot Pie Soup!It was delicious!! I was really worried that it wasn't going to turn out and things were touch and go for awhile...the final product turned out to be rather tasty! It takes a little prep work so make sure you've got some time, but definitely give it a try! Chicken Pot Pie Soup

• 1/4 cup flour
• 2 cups water
• 4 cups fat-free milk
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz baby portabella mushrooms (we skipped this!)
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen mixed veggies (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt/pepper to taste

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 (Stir and keep a close eye as to not burn the milk). Add celery, onion, mushrooms, bouillon, thyme, pepper, frozen veggies and return to a boil. Partially cover and simmer on low until veggies are soft, about 20 minutes. ( I recommend stiring frequently so you don't burn the milk, mine burned quickly!) 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.

 

ENJOY!!

 

Recipe courtesy of skinnytaste.com