Chicken Pot Pie Soup

Chicken Pot Pie Soup adapted from Skinnytaste
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

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



Directions:  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.

Modifications:
-I used whole wheat flour.
-I did not use the celery.
-I added 1/4 cup chicken broth.
-I added 3-4 lasagna pieces cut up.

Here's what you'll need:

Cook the chicken.

Wash off the mushrooms with a damp towel and slice.

 Dice up potatoes.

Dice up the onion.

Once the chicken is cooked through, cut up the chicken into bite-sized pieces.

Mix the flour and 1/4 cup of cold water. 

Bring water and milk to a slow boil.

I took 3-4 lasagna pieces and cut them up to add, as well. (Optional)

Add the onions, mushrooms, frozen veggies, and seasonings to the milk/water.  Simmer for 20-25 minutes.

Add the potatoes, pasta (if you are using), and chicken.

Add the flour mixture.  Simmer for another 2-3 minutes to thicken.

Here's what you'll end up with:

Our Thoughts:
What a perfect, easy meal for a cool Fall day.  If you stick to the original recipe, 1 cup of this soup=6 points on the new Weight Watchers system.  Since I added 1/4 cup of chicken stock and some pasta, I'm sure it is another point.

I'm really happy that I added the pasta to this dish and actually wish I would have added more.  The pasta simulated the pie shell topping that is on a traditional pot pie and added an extra bit of comfort.

I used chicken breast tenderloins that I boiled but this dish can be made even easier by using a rotisserie chicken.

Scott had a good point when he said that it almost reminded him of a potato soup, like this one.

 
Hope you enjoy!
April