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Chicken Pot Pie Soup

Skinnytaste
  • 45 minutes
  • Serves 6

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

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

1 person Recommend This Recipe