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Clean and Hearty Chicken Pot Pie Soup

Category: Chicken, Healthy Recipes, Soups, Clear

 Ingredients List

  • 1/4 cup whole wheat flour
  • 2 cups water
  • 4 cups almond milk
  • 2 large celery stalks, chopped
  • 1/2 medium chopped onion
  • 1 cup sliced mushrooms
  • 2 chicken bouillon cubes (find the cleanest, lowest sodium possible, I used Better Than Bouillon)
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans)
  • 2 potatoes, peeled and cubed small
  • 2 large cooked chicken breasts, diced small or shredded
  • salt


1. Combine 1/2 cup of the cold water with whole wheat flour in a medium bowl and whisk until well blended. Set aside.

2. Pour remaining water and milk into a large pot and slowly bring to a boil.

3. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.

4. Partially cover and simmer on low until vegetables are soft, about 20 minutes.

5. Add potatoes and cook until soft, about 5 minutes.

6. Add chicken, and slowly whisk in flour mixture, stirring as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste.

* Can be eaten immediately or frozen for future use”¦”¦personally, I did both :) The frozen portions have been a wonderful meal addition to my boring salads at work and an easy heat up meal at school.

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