Ready in 45 minutes
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.
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.
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
jacquizurawski 2y agoReally 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)
jods04 3y ago
Youngsd 3y agoThis was easy to make and provided a perfect lunch on a cold winter day. I look forward to the leftovers!
Beklaud 4y agoI was skeptical that this soup would work but it was absolutely delicious! Looking fwd to having leftovers tomorrow - thanks :)