Chicken Pot Pie Soup

[Ingredients]

• 2tbsp Cornstarch

• 2 Cup Water

• 4 Cup Milk

• 1 Stalk Chopped Celery

• 1/2 Chopped Onion

• 8oz Sliced Baby Portabella Mushroom

• 1 Chicken Stock Cube

• Salt and Pepper

• Pinch of Thyme

• 10oz Frozen Mixed Vegetables

• 2 Peeled and Cubed Potato

• 16oz Diced Cooked Chicken Breast

[Steps]

1. Combine starch with 1/2 cup water, mix well, set aside.

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

3. Add in celery, mushroom, stock, thyme, pepper and frozen vegetables. Bring back to boil.

4. Simmer partially covered for 20mins until vegetables are tender.

5. Remove lid. Add in potatoes and cook for 5mins until soft.

6. Add in chicken and slowly whisk in starch solution, stirring well. Cook for another 2-3mins until soup thickens. Season with salt and pepper.

Adapted from Skinny Taste

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