Chicken Pot Pie Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 321.5
  • Total Fat: 17.4 g
  • Cholesterol: 92.8 mg
  • Sodium: 653.6 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 17.3 g

View full nutritional breakdown of Chicken Pot Pie Soup calories by ingredient
Submitted by:


Delicious and hearty Delicious and hearty
Number of Servings: 6


    6.0 serving Chicken - Kirkland Canned Chicken Breast in Water 1serv=2oz
    4.0 tbsp Butter, salted
    1.0 small Onions, raw
    1.0 cup, diced Celery, raw
    1.0 cup, chopped Carrots, raw
    2.0 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
    2.0 cup diced Potato, raw
    0.25 tsp Thyme, ground
    0.25 tsp Rosemary, dried
    0.5 tsp Salt
    0.5 tsp Pepper, black
    1.0 cup kernels Yellow Sweet Corn, Frozen
    20.0 oz Almond Breeze Almond Milk, Original, refrigerated
    0.25 cup Flour - Gold medal all purpose flour
    0.5 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
    1.5 tsp Lemon Juice 'Real Lemon' 100% juice


Melt 1 tbsp butter in pot, add onion, celery and carrots - sauté about 3 minutes. Add chicken, broth, potatoes and seasonings. Bring to boil, reduce heat to medium, cover and cook 15- 25 minutes or until potatoes are done. Reduce to low and add chicken and corn. In sauce pan melt 4 tbsp butter, , add flour stir til lightly browned. Whisk and add milk and stir til smooth. Add salt and pepper. Mix the thickening to soup, bring to boil and add cream. Add lemon juice and serve.

Serving Size: 1 cup

Number of Servings: 6.0

Recipe submitted by SparkPeople user THAINKATHY.

Rate This Recipe