Chicken Pot Pie Soup

4.7
(6)
5 Reviews
3 Photos

This comforting chicken pot pie soup tastes just like the pie without having to make a crust. With shredded chicken, vegetables, and a rich and creamy broth — this recipe hits the mark!

Submitted by dmydrlng
Updated on September 19, 2024
Chicken soup with vegetables in white cup with small black spots
3
3
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 (8-ounce) skinless, boneless chicken breast halves

  • 6 tablespoons salted butter

  • 6 tablespoons all-purpose flour

  • 1 cup evaporated milk

  • 2 (32-ounce) cartons chicken broth

  • 3 large russet potatoes, peeled and cut into chunks

  • 4 medium carrots, peeled and cut into 1-inch chunks

  • 1 cube chicken bouillon

  • 1 ½ teaspoons ground black pepper

  • 1 pinch salt

  • 1 cup frozen peas

  • 1 cup frozen corn

Directions

  1. Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.

  2. Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.

  3. Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.

  4. Add shredded chicken, frozen peas, and corn. Cook until heated through, about 5 more minutes.

Cook’s Note

You can use rotisserie chicken or leftover chicken to speed things up.

Regular milk works too (instead of evaporated) but will yield a less rich soup.

I use Swanson broth because it honestly tastes the best. Everything else is just too bland.

Feel free to add any other vegetables and herbs you like, I just put in my favorites.

Nutrition Facts (per serving)

371 Calories
13g Fat
44g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 371
% Daily Value *
Total Fat 13g 17%
Saturated Fat 7g 37%
Cholesterol 67mg 22%
Sodium 1405mg 61%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 20g 40%
Vitamin C 15mg 17%
Calcium 127mg 10%
Iron 2mg 13%
Potassium 928mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.