Chicken Pot Pie Soup with Pastry Croutons
Servings: 6 servings
It's all the taste of chicken pot pie, without all the fat and calories!
- 1 Tbsp corn starch
- ½ cup water
- ¼ cup flour
- 1 lb chicken, cooked and cubed
- 1 medium onion
- 4 large celery stalks
- 3 large carrots
- ½ cup corn kernels, fresh or frozen
- 2 small Yukon Gold potatoes
- 6 tsp salt-free chicken bouillon
- 3½ cups water
- 1 quart skim milk
- 1 sprig rosemary
First, create a thick mixture of the flour, cornstarch and 1/2 cup water, by stirring vigorously with a fork until combined. Set it aside.
Rough chop the onion, celery, potatoes and carrots. Place in the slow cooker.Add the corn, and any other fresh or frozen vegetables you desire, and the cooked chicken.
Pour in the milk, the 3½ cups water, the powdered bouillon, and the flour mixture together into a large bowl, and wisk well, until completely combined. Pout this liquid into the slow cooker.
Place the rosemary sprig on top, and set cooker to low setting for 8 hours.
At any point during the day, make your favorite pie dough, or use a refrigerated roll of dough.
Roll it out thin, and use cookie cutters to create shapes of the dough. Bake the dough shapes on a parchment-lined sheet pan for 8-10 minutes at 400º, or until just beginning to brown.
Sprinkle with paprika, if desired, and serve piping hot!
Calories: 243kcal | Carbohydrates: 31g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 156mg | Potassium: 721mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6399IU | Vitamin C: 15mg | Calcium: 223mg | Iron: 1mg