Chicken Pot Pie Soup

Chicken pot pie…for whatever reason it just reminds me of “home.” I am also a soup fiend. So when I saw a recipe for Chicken Pot Pie Soup, I was in Heaven. I love chicken pot pie and I have been CRAVING soup like crazy! Plus, this recipe is healthy – low in calories and fat, high in protein, and full of yummy veggies!

[Speaking of chicken pot pie…you can click this link to my older post to see my Mom’s delicious recipe for real homemade chicken pot pie (with mashed potato topping…mmm). My husband asks me to make it all the time.]

The original recipe on Skinnytaste was actually for Turkey Pot Pie Soup to use up your leftover Thanksgiving turkey so this recipe can use either cooked chicken or turkey. Unfortunately, I found the original recipe to be way too bland so I doctored it and increased the seasonings to give it more flavor. Tastes like pot pie in a bowl!

Ingredients (makes about 11 cups = about 8 servings):

  • 1/2 cup flour
  • 2-1/2 cups low-sodium chicken stock, DIVIDED
  • 4 cups fat free milk
  • 2 large celery stalks, chopped
  • 1-1/2 cups onion, chopped
  • 1/2 to 1 cup sliced mushrooms
  • 8 oz frozen mixed vegetables
  • 2 Tbsp chopped fresh parsley (or 2 tsp dried parsley)
  • 4 chicken bouillon cubes (or 4 tsp bouillon granules)
  • 2 medium potatoes, peeled and cubed small
  • 1 lb cooked chicken breast, diced small or shredded (you will have to do this ahead of time – Tip: boiling is quick and easy if all you have is raw chicken)
  • 1/2 Tbsp each of onion powder, garlic powder
  • 1 tsp each of salt and black pepper


  1. Create a slurry (…yeah, this word was totally new to me too!) by combining the flour with 1 cup of the chicken stock (the rest will be use in the next step) and whisking until well blended. Set it aside until the end. 
  2. Pour the remaining chicken stock and the milk into a large pot and slowly bring to a boil (it will foam so be careful it doesn’t overflow). Add the chopped celery, onion, mushrooms, parsley, frozen vegetables, salt and pepper, and return to a boil.
  3. Partially cover and simmer on low for 20 minutes. Remove the lid and add in chopped potatoes and cook another 5 minutes.
  4. Add your chicken. Slowly whisk in your slurry, combining well as you pour it in. Cook another 2-3 minutes until soup thickens. Adjust your salt/pepper/onion powder/garlic powder to taste and serve!

Chicken Pot Pie Soup


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