chicken pot pie soup
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
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.25 cup all-purpose flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 large stalk celery chopped
- 0.5 medium onion chopped
- 8 oz baby portobello mushrooms sliced
- 2 chicken bouillons (*check labels for GF)
- 0.25 teaspoon fresh ground black pepper
- 0.125 teaspoon dried 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
- 0.5 teaspoon salt or to taste
Instructions
Preparation Steps
- Create a slurry by combining 0.5 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. (Many users suggest adding potatoes earlier, perhaps with other vegetables, for softer results.)
- 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.
Notes
This comforting Chicken Pot Pie Soup is perfect for a cozy evening. You can use leftover roast chicken or rotisserie chicken to speed up prep time. For a richer flavor, consider using chicken broth instead of water and bouillon cubes. Don't be afraid to adjust seasonings to your liking!