Chicken Pot Pie Chicken Soup
Chicken Pot Pie Chicken Soup is the perfect blend of comfort and health. A naturally gluten free chicken soup, it's an ultimate comfort food!
Ingredients
- 3 tbsp Cornstarch (for the slurry)
- 1/2 Cup Cold water (for the slurry)
- 4 Cups Low sodium chicken stock
- 2 Cups Low fat milk (Use unsweetened almond milk for a dairy free chicken soup option)
- 2 Large Celery stalks, chopped
- 1 Medium Onion, chopped
- 2 Cups Carrots, chopped
- 1 tbsp Poultry seasoning
- Fresh ground pepper
- 1 Cup Frozen corn, thawed
- 1 Medium Yukon potato, peeled and cubed small
- 1 lb Boneless, skinless chicken breast (No need to chop raw chicken, add it whole and we will shred it later)
Instructions
- Prep: Chop your onion, carrots and celery.
- Heat large stock pot over medium high heat.
- Combine the chicken stock and low-fat milk n your soup pot. SLOWLY bring mixture to a boil over medium heat. If you go too fast the milk will curdle yuck!
- Once the mixture starts to boil, add the chicken breast, chopped celery, onion, carrots, corn, poultry seasoning and fresh ground pepper.
- Return the mixture to a boil, then lower the heat to simmer for about 20 minutes.
- Peel and dice your potatoes while you chicken and vegetables simmer.
- After 20 minutes, remove the chicken from the pot and set it aside to cool. Next, add the cubed Yukon potato to the soup and let it simmer for another 10 minutes, or until the potatoes are fork-tender.
- Once the chicken has cooled enough to handle, shred it into bite-sized pieces, set aside.
- Make your slurry: In a small bowl, whisk together 1/2 cup of cold water with 3 tablespoons of cornstarch.
- Once potatoes are tender, add the slurry and shredded chicken back to the pot. Stir the mixture well and bring it back to a boil. Allow the soup to cook for an additional 5 minutes.
Nutrition
Calories: 277kcalCarbohydrates: 29gProtein: 29gFat: 5gSaturated Fat: 2gSodium: 501mgFiber: 4gSugar: 9g
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