Chicken Pot Pie Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Water

  Plain, clean water

  2 cup or 473g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 cup or 976g

• Celery

  Raw

  1 stalk, medium or 40g

• Onions

  Raw

  ½ medium or 55g

• Mushrooms

  Portabella, raw

  4 ½ cup diced or 387g

• Chicken broth bouillon

  Dry, cubes

  2 cube or 8g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mixed vegetables

  Frozen, unprepared

  1 package (10 oz) or 284g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat olive oil in a pan over medium-high heat. Cook the chicken for 5-7 minutes on each side until fully cooked and no longer pink. Let it rest for 5 minutes before chopping into bite-sized pieces. Set aside.
2. In a medium bowl, create a slurry by whisking together one-fourth of the water with the flour until well blended. Set aside.
3. In a large pot, combine the remaining water and milk and bring to a boil. Add celery, onion, mushrooms, chicken bouillon, thyme, pepper, and frozen vegetables. Return to a boil, then partially cover and simmer on low for about 20 minutes until the vegetables are soft.
4. Remove the lid, add potatoes, and cook until they are soft, about 5-10 minutes. Add the chopped chicken and slowly whisk in the slurry, stirring well. Cook for another 2-3 minutes until the soup thickens.
5. Adjust salt and pepper to taste and serve.