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4.7 from 360 votes

Chicken Pot Pie Soup Recipe

This hearty chicken pot pie soup tastes just like chicken pot pie, only as a hearty soup. It’s packed with protein and veggies in every bite!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 268 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk (chopped)
  • 1/2 medium chopped onion
  • 8 oz sliced baby portobello mushrooms
  • 2 chicken bouillons (*check labels for GF)
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes (peeled and cubed small)
  • 16 oz Cooked Chicken Breast (diced small)
  • salt

Instructions

    Cup of Yum
  1. Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
  2. Pour remaining water and milk into a large pot and slowly bring to a boil.
  3. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
  4. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  5. Remove lid, add potatoes and cook until soft, about 5 minutes.
  6. Add chicken, and slowly whisk in slurry, stirring well as you add.
  7. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Information

Serving 11/2 cups Calories 268kcal (13%) Carbohydrates 32g (11%) Protein 30g (60%) Fat 3.5g (5%) Saturated Fat 0.5g (3%) Cholesterol 64mg (21%) Sodium 983mg (41%) Fiber 4g (16%) Sugar 12g (24%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 268

% Daily Value*

Serving 11/2 cups
Calories 268kcal 13%
Carbohydrates 32g 11%
Protein 30g 60%
Fat 3.5g 5%
Saturated Fat 0.5g 3%
Cholesterol 64mg 21%
Sodium 983mg 41%
Fiber 4g 16%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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