chicken pot pie soup & a video review!

It makes me happy when my children enjoy eating things that are good for them. This recipe for chicken pot pie soup is no exception. First, the recipe. Then, a video review from my 6 year old.

Chicken Pot Pie Soup

(link to original recipe from skinnytaste.com)

POINTS Plus: 6
Serving Size: 1.5 cups
Servings: 6

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat-free milk
1 large celery stalk, chopped
1/2 medium onion, chopped
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed veggies (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt

Create a slurry by combining 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 bouillon, thyme, fresh pepper, frozen veggies 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 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Calories 253.8, Fat 1.8g, Protein 27.7g, Carbs 31.9g, Fiber 3.4g

And now? What my 6 year old thinks of the soup: