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Chicken pot pie soup
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1/4 cup | flour |
2 cups | water |
4 cups | fat free milk |
1 large | celery stalk chopped |
1/2 medium | chopped onion |
8 oz | portabella mushroom |
2 chicken bouillons | |
Fresh ground pepper | |
Pinch | thyme |
10oz | frozen classic mixed vegetable |
2 | peeled potato peeled and cubed |
16 oz | cooked chicken breast diced small |
Salt |
Create slurry by combining 1/2 cup of cold water with flour in a medium bowl and whisk until well blended. Set aside
Pour remaing water and milk into a large pot and slowly bring to a boil. Add celery onion mushroom chicken bullion thyme fresh pepper frozen vegetable and return to a boil. Partially cover and simmer on low until vegetable ate soft about 20 minutes
Remove lid add potatoes and cook unroll soft about 5 minutes. Add chicken and slowly whisk in slurry stirring well as you add. Cook another 2-3 mins until soup thickens adjust salt and pepper to taste and serve
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