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CSF Chicken Pot Pie Soup

Servings: 4
Calories: 300cal

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Ingredients

  • 4 cups Unsalted Chicken Stock (We used Kitchen Basics Brand) *Chicken Broth can be substituted
  • 1 lb Boneless, skinless Chicken Breasts
  • 14 g Butter
  • 50g Diced Onion
  • 12 oz Mixed Frozen Vegetables  (We used Market Pantry Brand)
  • 1 cup 2% Low Fat Milk
  • 2 tsp Poultry Seasoning
  • 30 g Unbleached All Purpose Flour *Gluten Free Flour can be substituted
  • 2 cloves Minced Garlic Garlic Powder can be substituted
  • 1 Bay Leaf Optional
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt

Instructions

  • Using a large pot with lid, melt butter on low heat and cook diced onion until translucent about 1-2 minutes
    Add poultry seasoning and minced garlic cloves. Stir to combine
    Pour in Chicken Stock or Broth
    Add raw, whole chicken breasts and cover pot with lid. Increase heat to medium and cook for 8 minutes
    Turn heat to low, remove chicken, and cut into bite sized cubes. Return lid to pot before cutting chicken.  Note: chicken will still be raw in the middle and will continue cooking once returned to stock.
    Place cubed chicken back into pot and add veggies.
    Add Bay Leaf, Salt and Pepper
    Whisk milk into soup
    Place flour into a measuring cup and use 1 cup of the soup to mix together to form a slurry. Pour flour and soup mixture into the pot of soup and whisk to combine.
    Simmer on low, uncovered for 20-30 minutes to allow soup to thicken

NUTRITION

Serving: 398g | Calories: 300cal | Carbohydrates: 22g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Trans Fat: -1g | Cholesterol: 85mg | Sodium: 654mg | Fiber: 4g | Sugar: 8g