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 bouillon, 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.
My Chicken Pot Pie Soup Adventure
As a busy working mom, finding time to cook a healthy and satisfying meal can feel like a constant uphill battle. Weeknights are a whirlwind of school pick-ups, homework help, and trying to squeeze in a workout before collapsing onto the couch. That’s why I’ve become a master of quick, yet delicious, recipes. This Chicken Pot Pie Soup is my latest triumph – a hearty, flavorful dish that’s ready in under half an hour and feels incredibly indulgent.
The inspiration struck me during a particularly hectic week. I craved the warmth and comfort of a classic chicken pot pie, but the time commitment felt impossible. That's when the lightbulb went off: Soup! I could capture all the delicious elements of a pot pie – the tender chicken, the creamy sauce, the medley of vegetables – in a format that was both easier and faster to prepare. And it worked! This soup is now a weekly staple in our home.
What makes this soup so special? It’s the perfect balance of textures and flavors. The tender chicken contrasts beautifully with the slightly crunchy vegetables. The creamy broth is rich and satisfying, but not overwhelmingly heavy. And best of all, it’s incredibly versatile. Feel free to swap out vegetables based on what you have on hand or what's in season. I’ve used everything from broccoli and cauliflower to zucchini and spinach, and it always turns out amazing.
One of my favorite tricks is to use pre-cooked chicken breast to save even more time. This is particularly helpful on those evenings when every minute counts. But if you have some extra time, poaching fresh chicken breasts adds a lovely, homemade touch. The beauty of this recipe lies in its simplicity and adaptability. It's the perfect blank canvas for your culinary creativity.
I often serve this soup in hollowed-out bread bowls for an extra touch of elegance, perfect for a cozy weekend lunch or a casual dinner party. But even a simple bowl is more than enough to satisfy my cravings. The aroma alone is enough to transport me to a place of warmth and comfort, reminding me of simpler times and slower evenings.
Beyond its convenience and delicious taste, this Chicken Pot Pie Soup is also a nutritional powerhouse. It's packed with protein from the chicken, fiber from the vegetables, and essential vitamins and minerals. It's a win-win-win: delicious, easy, and healthy! I hope this recipe brings as much joy and comfort to your kitchen as it does to mine.
So the next time you find yourself short on time but craving a comforting meal, give this Chicken Pot Pie Soup a try. You won't be disappointed.
Ingredients I used : salt, 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch), 2 cups water, 4 cups fat free milk, 1 large celery stalk chopped, 1/2 medium chopped onion, 8 oz sliced baby portabella mushrooms, 2 chicken bouillons, 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
