Friday

Chicken Pot-Pie Soup.. say it ain't so....


Gina @ Skinny Taste, has done it again!!! 
As I was looking through recipes for a new soup to make (as I am getting tired of making the same ones), I came across the below, and just had to share with all of my readers, as it sounds DELICIOUS!!!! I can honestly say that EVERY thing I have EVER tried from her site is AMAZING!!!! The best part about the below recipe is my friends that are allergic to gluten can enjoy it as well!!!
 
Chicken Pot Pie Soup
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup Old Points: 3 pt Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g Protein: 18.5 g Carb: 21.2 g Fiber: 2.3 g


Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g
 
 
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
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.

  Enjoy and be sure to check out Skinny Taste for more recipes you are sure to love.

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