Chicken pot pie soup with vegetables and herbs

Warm up with this comforting Chicken Pot Pie Soup, brimming with tender chicken breast, a medley of fresh and frozen vegetables, fragrant herbs, and a creamy broth. Perfect for a cozy family dinner!

  • 21 Apr 2025
  • Cook time 55 min
  • Prep time 20 min
  • 6 Servings
  • 15 Ingredients

Chicken pot pie soup with vegetables and herbs

Chicken pot pie soup combines the classic flavors of chicken pot pie with the comforting warmth of a hearty soup. This recipe is packed with tender chicken, a variety of fresh and frozen vegetables, and a medley of herbs, resulting in a deliciously satisfying meal that’s perfect for any season.

Ingredients:

1 tbsp olive oil
14g
16 oz chicken breasts
450g
2 cups water
470g
1/4 cup all-purpose white wheat flour
30g
4 cups nonfat milk
980g
1 stalk celery
40g
1/2 onion
54g
4.50 cups mushrooms
390g
2 chicken broth cubes
8g
1/2 tsp dried thyme
1/2g
1 dash black pepper
1/10g
1 package mixed frozen vegetables
280g
1 green pepper
120g
2 potatoes
430g
1 dash salt
0.40g

Instructions:

1. Prepare the Chicken:
- Heat the olive oil in a large pot over medium heat.
- Add the diced chicken breasts and cook until the chicken is no longer pink and cooked through, about 5-7 minutes.
- Remove the chicken from the pot and set aside.
2. Sauté the Vegetables:
- In the same pot, add the diced celery, diced onion, and sliced mushrooms.
- Sauté until the vegetables are tender and the onions are translucent, about 5 minutes.
3. Create the Base:
- Sprinkle the flour over the sautéed vegetables and stir well to coat.
- Gradually add the water while stirring continuously to prevent lumps.
- Add the nonfat milk and stir until combined.
4. Add the Flavorings:
- Return the cooked chicken to the pot.
- Add the chicken broth cubes, dried thyme, black pepper, and salt.
- Stir well to ensure the broth cubes dissolve completely.
5. Incorporate Vegetables:
- Add the package of mixed frozen vegetables, diced green pepper, and diced potatoes to the pot.
- Stir to combine all the ingredients.
6. Simmer to Perfection:
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover the pot and let the soup simmer for about 25-30 minutes, or until the potatoes are tender and the flavors have melded together.
7. Final Adjustments:
- Taste the soup and adjust the seasoning if needed, adding more salt or pepper to suit your preference.
8. Serve the Soup:
- Ladle the warm, hearty chicken pot pie soup into bowls.
- Optionally, garnish with fresh herbs like parsley or thyme for an extra touch of flavor and presentation.

Tips:

- To save time, you can use pre-cooked or rotisserie chicken instead of cooking the chicken breasts from scratch.

- If you prefer a thicker soup, consider adding a bit more flour, or even a cornstarch slurry to achieve your desired consistency.

- Fresh herbs like thyme and parsley can elevate the flavor of this soup. If available, use them in place of dried herbs.

- For a dairy-free version, substitute the nonfat milk with a plant-based milk such as almond or soy milk.

- Season to taste. Adjust the salt and pepper to your preference, and consider adding other herbs or spices you enjoy.

- Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months. Reheat gently to avoid curdling the milk.

Enjoy this Chicken pot pie soup with a slice of crusty bread or a small salad for a complete meal. Its rich flavors and hearty ingredients make it a family favorite that is sure to please. This recipe can easily be adjusted to suit your taste preferences or dietary needs, making it a versatile addition to your cooking repertoire.

Nutrition Facts
Serving Size550 grams
Energy
Calories 280kcal14%
Protein
Protein 27g19%
Carbohydrates
Carbohydrates 36g10%
Fiber 5g13%
Sugar 13g13%
Fat
Fat 4.88g6%
Saturated 0.91g3%
Cholesterol 60mg-
Vitamins
Vitamin A 220ug24%
Choline 130mg23%
Vitamin B1 0.33mg27%
Vitamin B2 0.73mg56%
Vitamin B3 11mg71%
Vitamin B6 1.07mg63%
Vitamin B9 60ug15%
Vitamin B12 1.13ug47%
Vitamin C 33mg38%
Vitamin E 0.72mg5%
Vitamin K 18ug15%
Minerals
Calcium, Ca 260mg20%
Copper, Cu 0.44mg48%
Iron, Fe 1.66mg15%
Magnesium, Mg 80mg19%
Phosphorus, P 480mg38%
Potassium, K 1230mg36%
Selenium, Se 36ug63%
Sodium, Na 160mg11%
Zinc, Zn 2.14mg19%
Water
Water 470g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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