Chicken Pot Pie Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.1
  • Total Fat: 3.2 g
  • Cholesterol: 50.3 mg
  • Sodium: 735.4 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 4.9 g
  • Protein: 22.1 g

View full nutritional breakdown of Chicken Pot Pie Soup calories by ingredient
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Your chicken pot pie with a kick, but without the crust! Your chicken pot pie with a kick, but without the crust!
Number of Servings: 6


    2 TBSP cornstarch

    2 cups swanson chicken broth

    4 cups water

    1 small potato, diced small

    16 oz chicken breast, cooked, diced

    1 cup canned corn

    1 cup canned peas

    1 cup carrots, raw, chopped

    1 cup broccoli, raw, chopped

    1 cup diced bell pepper(any color)

    1/2 cup original rotel tomatoes & chilies

    2 TBSP reduced fat sour cream


You can use a bag of frozen classic veggies instead of the canned veggies. I just use canned because I always have them on hand. And you don't have to use the rotel tomatoes if you don't like a little bite in your soup.


Combine broth, 3 and 1/2 cup water, and diced raw veggies into pot and simmer until veggies are tender. Add in canned veggies, diced chicken, rotel, and sour cream, and let simmer while you combine 1/2 cup water and the 2 TBSP cornstarch. Stir in cornstarch mixture to thicken.

Serving Size: makes 6 servings: aproximately 1 and 1/2 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user FUZZYBEEZ.

TAGS:  Poultry | Soup | Poultry Soup |

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