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Chicken Pot Pie Soup Recipe

4.66 from 126 votes

This hearty chicken pot pie soup tastes just like chicken pot pie, only as a hearty soup. It’s packed with protein and veggies in every bite!

Prep Time: 10

Cook Time: 35

Total Time: 45

Yield: 6 servings

Course: Dinner, Lunch, Soup

Cuisine: American

Ingredients

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 oz sliced baby portobello mushrooms
2 chicken bouillons (*check labels for GF)
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)
salt

Instructions

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.

Video

Nutrition

Serving: 11/2 cups, Calories: 268kcal, Carbohydrates: 32g, Protein: 30g, Fat: 3.5g, Saturated Fat: 0.5g, Cholesterol: 64mg, Sodium: 983mg, Fiber: 4g, Sugar: 12g

- WW Points: 3

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