Chicken Pot Pie Soup

Ready in 45 minutes
4 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Chicken Pot Pie Soup"

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The taste of chicken pot pie, in a soup!

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust (extra points).

This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is filling! One cup filled me up, but if you want a larger serving, I posted nutritional info for a bowl as well.

"Really enjoyed! Next time though I would add the potatoes at the same time as other veggies since they took a lot longer than 5 min to soften.
I also made pillsbury crescent rolls (cooked flat/unrolled) for putting on top of bowl)"

- jacquizurawski

Ingredients

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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 ounces sliced baby portabella mushrooms
2 chicken bouillon cubes
fresh; ground pepper
pinch; of thyme
10 ounces frozen classic mixed vegetables; (peas, carrots, green beans, corn)
2 potatoes peeled and cubed small
16 ounces cooked chicken breast; diced small
salt

Original recipe makes 6 Servings

Servings  

Preparation

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.

Notes

Servings: 6 � Serving Size: 1 bowl (1-1/2 cups) � Old Points: 5 pt � Points+: 6 pts

Calories: 253.8 � Fat: 1.8 g � Protein: 27.7 g � Carb: 31.9 g � Fiber: 3.4 g

Credits

Added on Award Medal
Verified by gailwhitman
Calories Per Serving: 305 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really enjoyed! Next time though I would add the potatoes at the same time as other veggies since they took a lot longer than 5 min to soften. I also made pillsbury crescent rolls (cooked flat/unrolled) for putting on top of bowl)
jacquizurawski 10 months ago
jods04 1 year ago
This was easy to make and provided a perfect lunch on a cold winter day. I look forward to the leftovers!
Youngsd 1 year ago
I was skeptical that this soup would work but it was absolutely delicious! Looking fwd to having leftovers tomorrow - thanks :)
Beklaud 3 years ago
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