Chicken Pot Pie Soup

This was a thick and hearty soup, which is nice on a cold winter day! I paired it with my garlic bread and it made for a perfect supper for us... And it was low calorie, so that was even better!

Chicken Pot Pie Soup
(recipe found on www.skinnytaste.com)

1/4 cup flour
2 cups water
4 cups skim milk
1 large celery stalk, chopped
1/2 medium onion, chopped
8 ounces sliced baby portabella mushrooms
2 chicken boullions
fresh ground pepper
pinch of thyme
10 ounces frozen mixed vegetables
2 potatoes, peeled and cubed
16 ounces chicken breast, cubed
salt to taste

Create a slurry combining flour and 1/2 cup cold water. Whisk until well blended and set aside. Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, boullion, pepper, thyme and frozen vegetables and return to a boil. Partially cover and simmer on low for 20 minutes or until vegetables are soft. Remove lid and add potatoes. Continue to boil until potatoes are soft, about 5 more minutes. Add chicken and slowly add slurry, stirring well as you add it. Cook another 2-3 minutes or until soup thickens, add salt and pepper to taste.

Serves: 9
Points: 3 per 1 cup