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Chicken Pot Pie Soup Recipe
4.74
from
87
votes
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
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
45
minutes
mins
Yield:
6
servings
Course:
Dinner, Lunch, Soup
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
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.
Pour remaining water 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.
Video
Nutrition
Serving:
1
1/2 cups
,
Calories:
268
kcal
,
Carbohydrates:
32
g
,
Protein:
30
g
,
Fat:
3.5
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
64
mg
,
Sodium:
983
mg
,
Fiber:
4
g
,
Sugar:
12
g
- WW Points:
4