Chicken Pot Pie Soup

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
Black pepper
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

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