A lighter version of Chicken Pot Pie Soup to try from FB. Made some changes like sauteing the vegetables first. Also made it low sodium
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.
In a large pot, saute the celery and onion in the olive oil until beginning to soften. Add the mushrooms and continue to saute until all are soft.
Pour remaining water and milk into a large pot and slowly bring to a boil. Add chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 10 minutes. Remove lid, add potatoes and chicken if raw cook until soft, about 5 minutes. If using cooked chicken, add and slowly whisk in slurry, stirring well as you add. Cook another 5 tp 7 minutes, until soup thickens and flour cooks. Adjust salt and pepper to taste and serve.
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Serving Size: 1 Recipe (523g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 245 | ||
Calories from Fat: 28 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 67.5mg | 21 % | |
Sodium 156.1mg | 5 % | |
Potassium 818.2mg | 22 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 20.1g | ||
Protein 30.7g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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