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Chicken Pot Pie Soup
Tuba

Chicken Pot Pie Soup Recipe

Cozy up with a bowl of Chicken Pot Pie Soup, where creamy broth meets tender chicken and vibrant veggies in every spoonful. Ready in just 40 minutes, it’s the perfect weeknight dinner that feels like a warm hug.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 252
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup all-purpose flour
  • 2 cups water
  • 4 cups fat free milk
  • 1 stalk celery diced
  • 1 onion diced
  • 1 (10 ounce) package frozen mixed vegetables (peas, carrots, green beans, corn)
  • 3 russet potatoes peeled and cubed
  • 8 ounces fresh mushrooms sliced
  • 2 chicken bouillon cubes
  • 1 pinch thyme
  • 2 boneless, skinless chicken breasts cooked and cubed
  • salt and pepper to taste

Method
 

  1. In a small bowl, whisk together flour and 1/2 cup of the water until blended. Set aside.
  2. Pour remaining water and milk into a large pot and bring to a boil.
  3. Add celery, onion, frozen vegetables, potatoes and mushrooms.
  4. Bring to a boil then simmer on low until vegetables are soft, about 20 minutes.
  5. Add bouillon, thyme, chicken and salt and pepper.
  6. Whisk in slurry. Stir and cook another 2-3 minutes until soup thickens.

Nutrition

Calories: 252kcalCarbohydrates: 41gProtein: 20gFat: 2gSaturated Fat: 1gCholesterol: 27mgSodium: 467mgPotassium: 1113mgFiber: 4gSugar: 11gVitamin A: 2776IUVitamin C: 14mgCalcium: 243mgIron: 2mg
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