Chicken Pot Pie Soup
¼ cup flour
2 cups water
4 cups skim milk
1 large celery stalk, chopped
½ medium chopped onion
8 oz (225g) sliced mushrooms (optional)
2 chicken stock cubes
fresh ground pepper
pinch of thyme
garlic to taste
10 oz (285g) frozen mixed vegetables (or fresh diced) - carrots, green beans, peas, corn
2 potatoes, peeled and cubed small
1 lb (450g) cooked chicken breast, diced small
salt
If you don't have cooked chicken breast then sautee chicken in the large pot that you will make the soup in, and set aside.
In the same pot sautee the onion and celery (I didn't have celery so I just used one whole medium onion) until golden. It doesn't have to be cooked through.
Create a slurry by combining ½ cup of the water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into the pot over the celery and onion. Add mushrooms, chicken stock cubes, thyme, pepper, frozen vegetables and cubed potatoes. Bring to a boil.
Partially cover the pot, reduce heat and simmer on low until vegetables are soft - about 20 minutes. Keep checking that the soup isn't burning and sticking.
Remove the lid, add chicken and slowly whisk in the slurry, stirring well as you add it. Cook for another 2-3 minutes, until soup thickens. Adjust seasoning to taste and serve.
Serves 6
6 Weight Watchers ProPoints / Points+ per serving
You can also freeze this soup if you like and pull a serving out for lunch. I usually just dish out the 6 portions into lidded containers and keep them in the fridge - between Grant and I they are finished within 3-4 days before they go bad.
