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Chicken Pot Pie Soup Recipe

This soup has all the creamy goodness of a pot pie, but with a fraction of the calories.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: Best Soup Recipe, chicken pot pie, Chicken pot pie soup, chicken soup
Servings: 6 people
Calories: 252kcal


  • 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


  • 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.


Calories: 252kcal | Carbohydrates: 41g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 467mg | Potassium: 1113mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2776IU | Vitamin C: 14mg | Calcium: 243mg | Iron: 2mg