1package(10 to 12 ounces) mixed vegetables (peas, carrots, green beans, corn)
1largestalk celery, chopped
½cuponion, chopped
8ouncessliced mushrooms
2tablespoonschicken Bouillon (jarred Better than Bouillon)
Pinchof dried thyme
Freshly ground black pepper
2mediumYukon gold potatoes, peeled and diced
Instructions
In a small bowl, whisk together ½ cup cold water and the flour to make a slurry. Set it aside.
In a large soup pot, combine 1-½ cups water and the milk. Slowly bring to a boil over medium-low heat.
Add the chicken, frozen vegetables, celery, onion, mushrooms, bullion, thyme and black pepper. Bring back to a boil.
Reduce the heat and partially cover the pot. Let the mixture simmer 15 minutes.
Remove the chicken and set it aside.
Add the potatoes and continue to cook until the vegetables are soft, 10 to 20 minutes more (depending on how large your pieces of potato are).
Meanwhile, chop or shred the chicken into small pieces.
Add the chicken to the soup and slowly stir in the slurry (water/flour mixture). Cook until the soup thickens, 2 to 3 minutes more.
Taste and add more salt and pepper as necessary.
Recipe Notes
Serving size: 1-½ cups (without biscuit)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)4*SmartPoints (Blue plan)3*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
SkinnyTaste Chicken Pot Pie Soup Recipe
Amount Per Serving (1 -½ cups without biscuit)
Calories 269Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 32g11%
Fiber 4g16%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.