Skinny Chicken Pot Pie Soup

Skinny Chicken Pot Pie Soup

Last Monday I joined my workplace walking program, and of course the first thing they do is weigh you. I learned something frightening...making maps for a living adds about twenty pounds. Not to mention, since my knee injury (running accident) two years ago, my exercise routine has been sporadic. So I've decided to start back on Weight Watchers and walk at least ten thousand steps every day of the week.

While looking for Weight Watchers recipes, I found a terrific site called Skinny Taste with this super delicious chicken pot pie soup recipe. A few switcheroos were in order because I didn't have any frozen vegetables---I used canned corn, peas, carrots (I also used canned mushrooms and chicken). The canned goods were added after the potatoes were soft, and the results were simply perfect.

The above photo was taken immediately after I cooked it, and if you have leftovers, it thickens quite a bit overnight and looks more like chicken pot pie than soup.

If you try it, let me know what you think. Also, if you have a favorite Weight Watchers recipe, please share!

Nutritional Information courtesy of Skinny Taste

Servings: 6 ♥ Serving Size: 1 bowl (1-1/2 cups)

Weight Watchers: 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

Chicken Pot Pie Soup

Skinny Taste

Ingredients

• 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

Preparation

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.