Chicken Pot Pie Soup Recipe

• 份量: 6 servings
• 總時間: 45 minutes

食材

2 tbsp cornstarch

2 cups water

4 cups milk

1 large celery stalk (chopped)

1/2 medium chopped onion

8 oz sliced baby portobello 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

步驟

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.

營養

• 每份大小: 1 1/2 cups
• 卡路里: 268 kcal
• 總脂肪: 3.5 g
• 飽和脂肪: 0.5 g
• 膽固醇: 64 mg
• 鈉: 983 mg
• 總碳水化合物: 32 g
• 膳食纖維: 4 g
• 總糖: 12 g
• 蛋白質: 30 g