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–+ servings

Chicken Pot Pie Soup

A comforting and hearty soup that combines tender chicken, mixed veggies, and rich broth for a filling meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Use fresh or rotisserie chicken for quicker preparation.
  • 1 cup carrots, diced Use fresh carrots for best flavor.
  • 1 cup celery, diced Use fresh celery.
  • 1 cup potatoes, diced Choose your preferred type of potato.
  • 1 cup frozen peas No need to thaw before adding.
  • 1 medium onion, diced Make sure to sauté until softened.
  • 4 cups chicken broth Can use homemade or store-bought.
  • 1 cup milk For creaminess; adjust based on preference.
  • 1/4 cup flour Can substitute with gluten-free flour.
  • 2 tablespoons butter For sautéing the vegetables.
  • to taste salt and pepper Adjust based on preference.
  • as needed biscuits for serving Perfect for dipping into the soup.

Method
 

Preparation
  1. In a large pot or Crock Pot, melt the butter and sauté the onion, carrots, and celery until softened.
  2. Add the diced chicken and cook until browned.
  3. Stir in the flour and cook for 1-2 minutes.
  4. Gradually add the chicken broth, stirring continuously until thickened.
  5. Add potatoes, peas, salt, and pepper.
  6. Simmer for 20-30 minutes until vegetables are tender.
  7. Stir in the milk just before serving.
  8. Serve hot with biscuits.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 5gSugar: 6g

Notes

Store leftover soup in an airtight container in the refrigerator for 3-4 days. Can freeze for up to 3 months when cooled completely.

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