Cream of Chicken and Vegetable Soup (Pot Pie Soup)
You can also use turkey in this soup instead of chicken.

Serves 9 - one cup servings

1/4 cup flour or 2 tablespoons cornstarch
2 cups water
4 cups fat free milk
1 large celery rib, chopped
1/2 medium chopped onion
8 ounces sliced mushrooms
2 chicken bouillons
1/4 teaspoon fresh ground black pepper
Pinch of powdered thyme
10 ounces frozen mixed vegetables (peas, carrots, green beans, corn or any    any combination of your choice)
2 yukon gold potatoes, peeled and cubed small
1 pound (about 3 cups) cooked chicken breast, diced small
Salt to taste

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

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.

Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2 to 3 minutes, until soup thickens. Adjust salt and pepper to taste and serve warm.

Per Serving: 160 Calories; 4g Fat (20.9% calories from fat); 1g Saturated Fat; 17g Protein; 15g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.

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