My husband is a big chicken pot pie fan. We have been trying to eat better and realized how many calories are in one pot pie! Yikes! This Chicken Pot Pie soup has all the creamy goodness of a pot pie, but with a fraction of the calories.
If you love Chicken Pot Pie as much as we do you will definitely want to try our Instant Pot Chicken Pot Pie and Biscuits Recipe, this Tater Tot Chicken Pot Pie Casserole Recipe and this Sheet Pan Chicken Pot Pie Recipe!
Ingredients needed to make this Chicken Pot Pie Soup:
- ¼ 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
“I have so much time!” -No mom ever
Get My Meal Plans NOW!How to make Chicken Pot Pie Soup:
In a small bowl, whisk together flour and 1/2 cup of the water until blended. Set aside.
Pour remaining water and milk into a large pot and bring to a boil. Add celery, onion, frozen vegetables, potatoes and mushrooms.
Bring to a boil then simmer on low until vegetables are soft, about 20 minutes. Add bouillon, thyme, chicken and salt and pepper. Whisk in slurry. Stir and cook another 2-3 minutes until soup thickens.
Looking for more pot pie recipes?! Try our Easy Biscuit Chicken Pot Pie!
Chicken Pot Pie Soup Recipe
Ingredients
- ¼ 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
Instructions
- In a small bowl, whisk together flour and 1/2 cup of the water until blended. Set aside.
- Pour remaining water and milk into a large pot and bring to a boil. Add celery, onion, frozen vegetables, potatoes and mushrooms.
- Bring to a boil then simmer on low until vegetables are soft, about 20 minutes. Add bouillon, thyme, chicken and salt and pepper. Whisk in slurry. Stir and cook another 2-3 minutes until soup thickens.
Notes
Nutrition
Equipment
- small bowl
- large pot
Recipe Details
Questions & Reviews