Chicken Pot Pie Soup

Chicken pot pie is such a wonderful fall comfort food... too bad I can't eat it with my diet. So I thought. I saw this recipe on the Skinny Taste blog for Chicken Pot Pie Soup. This soup does taste like chicken pot pie without the crust. It's very thick and creamy. The thickness helped keep me full and satisfied. The only issue I had with the soup was that it took quite a bit of time and effort to make it. This would be perfect to make on a blustery fall Sunday, with leftovers for Monday's work week lunch.
* Recipe adapted from the Skinny Taste blog.
Ingredients: Serves Six
1/4 cup flour
1/2 cup cold water
2 cups chicken stock
4 cups fat free milk
1 large celery stalk chopped
8 oz. sliced mushrooms
pinch of dried thyme
10 oz. frozen veggies (carrots, green beans, and peas mix)
2 potatoes, peeled and cubed real small
16 oz. cooked chicken breast, diced real small
salt/pepper to taste
Method:

Create a slurry by combining 1/2 cup of cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour stock 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 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Cost: $9.55 total, $1.59 per serving
Time: 1 hour active
Nutrition Facts: Amount Per Serving
253.8 Calories
1.8g Fat
27.7 Protein
31.9 Carbs
3.4g Fiber

Weight Watcher Plus Points: 6 per 1 1/2 cups