Chicken Pot Pie Soup
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.
- 2 cups water
- salt
- fresh ground pepper
- 1 large celery stalk chopped
- 1/2 medium chopped onion
- pinch of thyme
- 4 cups fat free milk
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 8 ounces sliced baby portabella mushrooms
- 2 chicken bouillon cubes
- 10 ounces frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes peeled and cubed small
- 16 ounces cooked chicken breast diced small
- Carbohydrate 34.5429016666667 g
- Cholesterol 67.24525 mg
- Fat 3.5085105 g
- Fiber 4.51758337708314 g
- Protein 33.636728 g
- Saturated Fat 1.03095533333333 g
- Serving Size 1 1 Serving (449g)
- Sodium 200.920766666667 mg
- Sugar 30.0253182895835 g
- Trans Fat 0.643074 g
- Calories 305 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.
Fat-free milk does the heavy lifting in this broth, requiring careful heat control to prevent scorching on the bottom of the pot. Whisking the flour and cold water slurry into a rolling boil rather than a simmer ensures the starch activates fully without tasting raw, thickening the dairy base appropriately within three minutes. Because the potatoes go in five minutes after the delicate vegetables, cut them into uniform half-inch cubes so they soften alongside the mushrooms and celery without turning to mush.
What to Serve Alongside
Pairing a heavy, starch-laden soup demands textural contrast. Serve this dish with acidic elements like a sharp vinegar-dressed green salad or pickled shallots to cut through the rich dairy broth. Alternatively, traditional baked pie crust cut-outs placed on top of individual bowls provide the necessary structural crunch missing from a spoon-only meal.
- Stir continuously when adding the flour slurry to avoid lumps.
- Dice the chicken to match the size of the frozen vegetables for even bites.
- Adjust salt strictly at the very end after the bouillon has fully dissolved and reduced.
