Chicken Pot Pie Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.8
  • Total Fat: 4.2 g
  • Cholesterol: 33.0 mg
  • Sodium: 676.4 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.6 g

View full nutritional breakdown of Chicken Pot Pie Soup calories by ingredient
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Number of Servings: 12


    1 pkg chicken breasts, boiled and shredded/cubed
    2 cans cream of potato soup
    1 can cream of chicken soup
    4 cups milk
    1-2 cups water
    1 medium size potato, peeled and chopped
    4 baby carrots, chopped
    1 cup frozen peas
    1/3 - 1/2 onion, chopped
    Garlic powder, onion powder, pepper, salt - to taste

    Add a topping, such as a biscuit, a dinner roll, or crackers (optional) to make it a restaurant-style chicken pot pie soup - not included in the nutritional info.


Put chicken in pot and add enough water to cover. Boil for 20-30 minutes. Once finished, cube or shred the chicken. While chicken is boiling, steam veggies and potatoes for approx. 20 minutes or until veggies are at desired consistency. Once done, combine all ingredients into a large pot and heat to boiling. Add spices to taste. Reduce heat and simmer for 10-20 minutes.

Note: If you do not have a steamer, just combine all ingredients and cook soup until veggies/potatoes are at desired consistency.

Serving Size: 1.5 cups

Number of Servings: 12

Recipe submitted by SparkPeople user PSYCH_JOLYN.

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