Chicken Pot Pie Soup

I feel that my kids are really good eaters, but I can always count on them having seconds with this soup.  Sometimes even 3rds. {Although they don't have huge scoops to begin with}.  This soup is very delightful.  I love it just as is, but it is also really good in a bread bowl. It really does taste just like the filling of a chicken pot pie.

Chicken Pot Pie Soup

3-4 chicken breasts ~ cooked and cut small

1/4 cup flour

2 cups water 

4 cups fat free milk

1 large celery stalk, chopped

1/2 medium chopped onion 

2 chicken bouillons

fresh ground pepper

salt

2 potatoes ~ peeled and cut small

1 can corn ~ drained

1 can green beans ~ drained

1/2 cup frozen peas

1/2 cup carrots ~ chopped

Create your base,  by combining 1/2 cup of the cold water with flour 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, chicken bullion, fresh pepper, all vegetables and return to a boil. Cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, and slowly whisk in your base, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste, if needed.