Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams sliced baby portabella mushrooms; 1 large celery stalk, chopped; 2 chicken bouillons; 454 grams cooked chicken breast, diced small; 946 milliliters fat free milk; 59 milliliters flour (to make gluten-free use 2 tbsp cornstarch instead); 6 servings fresh ground pepper; 1 mediums chopped onion; 2 smalls potatoes, peeled and cubed small; 283 grams frozen classic mixed vegetables; 6 servings salt; 1 pinch pinch of thyme; 473 milliliters water

You can never have too many main course recipes, so give Chicken Pot Pie Soup a try. Watching your figure? This gluten free recipe has 244 calories, 27g of protein, and 3g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up water, potatoes, classic vegetables, and a few other things to make it today. To use up the mixed vegetables you could follow this main course with the Pumpkin Pie Dessert as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.