Go Back
–+ servings
chicken pot pie soup in a bowl on a yellow plate with a biscuit
Print Recipe
5 from 2 votes

Easy Chicken Pot Pie Soup

Warm and comforting, this chicken pot pie soup is perfect for cold days!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: chicken pot pie soup
Servings: 4 hearty servings
Calories: 446kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 - 2 pounds chicken breast cooked and shredded
  • 3 large carrots
  • 2 ribs celery
  • 1 cup frozen peas
  • 3 cups diced potatoes I like Yukon gold
  • 1 teaspoon thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups milk
  • 3 cups chicken broth
  • 1 tablespoon flour

Instructions

  • Combine oil, celery, potatoes, and carrots in a large stock pot. Cook on medium heat until vegetables are softened but not fully cooked, about 10 minutes.
  • Add flour and stir. Pour milk and broth in the pot. Stir in shredded cooked chicken and all seasonings.
    pouring broth into a stock pot with potatoes and carrots
  • Simmer uncovered for about ten minutes.
  • Stir in cooked chicken and frozen peas. Cook another ten minutes or until potatoes and carrots are tender.
    teal bowl with shredded chicken going into a white broth with green peas

Notes

If you don't have cooked chicken on hand, insert this as the first step and add another 15 minutes of cooking time to the recipe.
In a large pot cook chicken breasts until fully cooked. Set aside in separate dish.

Nutrition

Calories: 446kcal | Carbohydrates: 51g | Protein: 36g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 898mg | Potassium: 1714mg | Fiber: 8g | Sugar: 13g | Vitamin A: 9651IU | Vitamin C: 56mg | Calcium: 224mg | Iron: 3mg