American

Chicken Pot Pie Soup

Recipe from Skinnytaste

Ingredients

1/4 cup flour, or 2 tablespoons cornstarch for gluten-free
2 cups water, divided
4 cups fat-free milk
1 large celery stalk, chopped
1/2 medium onion, chopped
8 ounces baby portobello mushrooms, sliced
2 chicken bouillon cubes; check labels if gluten-free
Freshly ground black pepper
Pinch of dried thyme
10 ounces frozen mixed vegetables containing peas, carrots, green beans, and corn
2 potatoes, peeled and cut into small cubes
16 ounces cooked chicken breast, diced
Salt, to taste

Whisk the flour with 1/2 cup cold water to make a smooth slurry; set aside.
Pour the remaining water and milk into a large pot and slowly bring to a boil.
Add the celery, onion, mushrooms, bouillon, pepper, thyme, and frozen vegetables. Return to a boil.
Partially cover, reduce the heat, and simmer for about 20 minutes, until the vegetables are tender.
Uncover, add the potatoes, and cook for about 5 minutes, until soft.
Add the chicken and slowly whisk in the slurry. Cook for another 2 to 3 minutes, until thickened, then adjust the salt and pepper.

Pairing: Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
On a budget: Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16