Chicken Pot Pie Soup (6 servings)
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.
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.
- salt
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch i
- 2 cups waterâ 4 cups fat free milk
- 1 large celery stalk chopped
- 1/2 medium chopped onion
- 8 oz sliced baby portabella mushrooms
- 2 chicken bouillonsfresh 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
- Carbohydrate 3.82788 g
- Cholesterol 64.2589190266667 mg
- Fat 2.75802126578667 g
- Fiber 0.829333353360494 g
- Protein 23.9422588416533 g
- Saturated Fat 0.78473382216 g
- Serving Size 1 1 Serving (96g)
- Sodium 66.001725584 mg
- Sugar 2.99854664663951 g
- Trans Fat 0.428059672133334 g
- Calories 141 calories
Step-by-step
- 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.
