6 Servings 55 min Cook
1 Tbsp Olive Oil
16 Oz Chicken Breast
2 Cup Water
1/4 Cup Wheat Flour
4 Cup Reduced Fat Milk
1 Stalk, medium (7-1/2" - 8" long) Celery
1/2 Medium (2-1/2" dia) Onions
4 1/2 Cup diced Mushrooms
2 Cube Chicken Broth Bouillon
1/2 Tsp, leaves Thyme
1 Dash Pepper
1 Package (10 oz) Mixed Vegetables
1 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
2 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 Dash Salt
Heat oil in a pan over medium-high heat.
Cook chicken for 5-7 minutes per side or until cooked through and no longer pink.
Let rest 5 minutes before chopping into bite sized pieces.
Set aside.
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, and 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 5-10 minutes.
Add chopped 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.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2011/01/chicken-pot-pie-soup.
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