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This hearty chicken pot pie soup tastes identical to chicken pot pie, only as a hearty soup. It’s filled with protein and veggies in every bite!

Chicken Pot Pie Soup

Chicken pot pie is the last word comfort food, and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions, and green beans. It’s also great with leftover turkey like I did on this Turkey Pot Pie Soup recipe. Hopefully, you’ll be inspired to make it this week in your family. Trust me—you’ll be glad you probably did!

Why This Soup Works!

• Filling: With 30 grams of protein and 4 grams of fiber, this chicken soup could be very filling.
• Easy: Making this chicken pot pie soup recipe is straightforward, especially in the event you start with cooked chicken. You may also buy pre-sliced mushrooms to avoid wasting a while.
• Healthy: This dish is a whole meal-in-one, loaded with chicken and so many veggies. Using skim milk reduces the calories to lower than 270 per serving.

Chicken Pot Pie Soup Ingredients

• Slurry: Flour and water
• Milk: You’ll need 4 cups of fat-free milk.
• Vegetables: Celery, onion, baby bella mushrooms, and frozen mixed vegetables (peas, carrots, green beans, and corn)
• Potatoes: Peel and cube two medium-sized white or yukon gold potatoes.
• Bouillon: Chicken bouillon cubes create a flavorful broth.
• Herbs: Add a pinch of dried thyme.
• Chicken: Dice 16 ounces of cooked chicken breast into small pieces.
• Salt and Pepper to season the pot pie soup

How one can Make Chicken Pot Pie Soup

1. Create a Slurry: Whisk a half cup of water with the flour.
2. Boil: Pour the remaining water and milk right into a large soup pot or Dutch oven and slowly bring it to a boil.
3. Vegetables: Add the celery, onion, mushrooms, bouillon, thyme, black pepper, and frozen vegetables, and return the mixture to a boil.
4. Simmer: Partially cover the pot and simmer on low for about 20 minutes until the vegetables are tender.
5. Potatoes: Add the potatoes and cook for about five minutes until soft.
6. Chicken and Slurry: Add the chicken and slowly whisk within the slurry. Cook for just a few more minutes until the soup thickens, and adjust the salt and pepper as needed.

Variations

• Vegetables: Modify this chicken pot pie soup recipe with vegetables you want. Don’t like mushrooms? Omit them and add some carrots and more celery.
• Mushrooms: Swap baby bellas for white button mushrooms.
• Dairy-Free Soup: Many individuals commented that they made this soup with unsweetened plain almond milk.
• Gluten-Free Soup: Use two tablespoons of cornstarch as an alternative of flour for the slurry, and buy gluten-free bouillon cubes.
• Bouillon: Swap bouillon cubes with two teaspoons of Higher than Bouillon.
• Sodium: When you’re watching your sodium intake, replace the bouillon and water with 1 ½ cups of low-sodium chicken broth.
• Herbs: Add extra thyme or other herbs, like rosemary or parsley.
• Turkey: Great for Thanksgiving leftovers rather than chicken.

How one can Poach Chicken

This recipe requires cooked chicken breast. If you will have raw chicken, place three breasts in a pot and canopy them with water. Bring it to a boil and simmer, covered, for 10 to quarter-hour. Then, remove the meat and dice it into bite-sized pieces. You may also use rotisserie chicken.

What to Serve with Chicken Pot Pie Soup

This healthy chicken pot pie soup could be very filling, however it is delicious with:

• Some bread on the side to take in the creamy broth.
• If you would like to get fancy, you may serve it in hollowed-out bread bowls.
• Top it with cut-out baked pie crust as croutons.
• I often eat the soup with these Easy Garlic Cheddar Biscuits.

Chicken Pot Pie Soup Storage

Leftover chicken pot pie soup makes a fantastic lunch. Refrigerate leftovers for as much as 3 days and warm it within the microwave.

I typically don’t freeze soup with dairy because it will probably separate. Nonetheless, many individuals commented below, saying it froze well. So, if you will have extra soup that can go bad before you may eat it, you would possibly as well try freezing it. When you do, let me know the way it goes!

More Soup Recipes You May Enjoy:

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Yield: 6 servings

Serving Size: 1 1/2 cups

• Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Put aside.

• Pour remaining water and milk right 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 one other 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Last Step:

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Serving: 1 1/2 cups, Calories: 268 kcal, Carbohydrates: 32 g, Protein: 30 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Cholesterol: 64 mg, Sodium: 983 mg, Fiber: 4 g, Sugar: 12 g