First, a bit of social media news. I finally got on Pinterest. Some people are pinning like crazy and others have never heard of it. Right now, I am using it to track recipes I’d like to make. If you click here, you should be able to see the recipes which I’ve pinned. Of course, I may never get around to some of these, but you may be inspired to try them yourself.
Now on to today’s recipe, Chicken Pot Pie Soup. I adapted the recipe from Skinnytaste, increasing the vegetables and cutting back on the chicken. For the record, I meant to grab a potato at the grocery store and totally forgot, so I used cauliflower instead. I think no matter what you do here, you won’t go wrong. This is nothing fancy; it’s simple, basic comfort food seasoned with good ‘ol salt and pepper. There’s also no ‘pie’ but you could serve the soup with a biscuit or roll if you like. Enjoy!
Chicken Pot Pie Soup
1/4 c. flour
2 c. water
4 c. skim milk
1 c. frozen pearl onions
1 (16 oz.) package frozen vegetables with green beans, carrots, and corn
8 oz. frozen cauliflower
1 Knorr vegetable bouillon cube
1 1/2 c. diced cooked chicken
Whisk flour into 1/2 c. cold water and set aside. Place remaining water, milk, onions, mixed vegetables, cauliflower, and bouillon cube in a large pot. Season generously with black pepper. Cover and simmer for 20-25 minutes, until the vegetables are tender. Add the chicken and the flour/water mixture and stir well. Cook on low heat uncovered for 10-15 minutes until the soup thickens. Season with salt if needed.
-Adapted from Skinnytaste