Chicken Pot Pie Soup

This was incredible! The recipe came from SkinnyTaste.... however, adding crescent rolls over the top was not part of the recipe. But we could spare some calories in order to have a warm delicious crescent crust over the top of our soup!

1/2 c flour
1/2 gallon skim milk
4 c water
2 large celery stalks, chopped
1/2 large onion, chopped
8 oz sliced baby bella mushrooms
4 chicken bouillon cubes
1/2 tsp thyme
1 tsp pepper
1 tsp salt
1 tsp garlic powder
16 oz bag frozen mixed veggies
2 potatoes, peeled and cubed small
1 lb cooked chicken breasts, shredded or diced

Create a slurry by combining 1 cup of the cold water with 1/2 c flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large soup pot and slowly bring to a boil. Add celery, onion, mushrooms, potatoes, chicken bouillons, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 30 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 10 minutes, until soup thickens, adjust salt and pepper to taste and serve.

If you want to put crescent rolls on top, get the reduced-fat ones, and make sure you have oven-safe bowls. Just lay a couple crescents over your soup and bake at 375 degrees for about 10 minutes. ENJOY!!

Original recipe found here.