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    • Gina Chappell

      Chicken Pot Pie Soup This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is filling! One cup filled me up, but if you want a larger serving, I posted nutritional info for a bowl as well. Chicken Pot Pie Soup 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 1/4 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 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.

    • Kathy Boothe

      Skinnytaste's Chicken Pot Pie Soup - Omit bouillon and water. Replace with organic chicken stock. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust.

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