Since winter refuses to ever end and mother nature is a real beast, I opted to jump on the bandwagon and make this soup right away in hopes of chasing away the chilly temperatures.
While I’ve done nothing to change the weather, the soup was warm and filling, so I’ll take that.
- 1/4 cup all purpose flour
- 2 cups water, divided
- 4 cups fat-free milk
- 10 oz. frozen mixed vegetables
- 8 oz. mushrooms, sliced
- 1 small onion, diced
- 1 celery stalk, chopped
- 2 chicken bouillon cubes
- 2 potatoes, peeled and cubed small
- 1/4 tsp. thyme
- 1/4 tsp. pepper
- 2 large chicken breasts, cooked and shredded
- salt, to taste
1. Combine flour with 1/2 cup water in a small dish and whisk until combined. Set aside.
2. Pour remaining water and milk into a large stock pot over medium-high heat and bring to a boil. Add the mixed vegetables, mushrooms, onion, celery, bouillon cubes, potatoes, thyme and pepper and cook for 20 minutes or until softened.
3. Add the chicken to the stock pot, then slowly whisk in the water-flour slurry.
4. Cook for 3-4 minutes or until the soup thickens. Season with salt to taste.
I wasn’t really sure how this was going to turn out since slurries usually don’t thicken up properly for me when they are in a soup. This didn’t get nearly as thick as it could have, so I think I’d like to make it again and allow it to thicken more. Regardless, this does taste pretty much just like chicken pot pie, just sans the “pie” portion of the crust.