Chicken Pot Pie Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 397.4
  • Total Fat: 3.7 g
  • Cholesterol: 102.8 mg
  • Sodium: 666.9 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 53.0 g

View full nutritional breakdown of Chicken Pot Pie Soup calories by ingredient
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Number of Servings: 4


    1/4 cup wheat flour (to make gluten-free use 2 tbsp cornstarch instead) (orignal regular flour)
    2 cups water
    4 cups fat free milk
    1 large celery stalk, chopped
    1/2 medium chopped onion
    8 oz sliced baby portabella mushrooms
    2 chicken bouillons
    fresh ground pepper

    pinch of thyme
    10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
    1 potatoes, peeled and cubed small (original 2)
    24 oz cooked chicken breast, diced small (original 16)


Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Serving Size: Makes 4 good sized servings

Number of Servings: 4

Recipe submitted by SparkPeople user KYLAR_STERN.

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