Chicken Pot Pie Soup

Chicken Pot Pie Soup Recipe

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Elise Griggs


I was trying to come up with a new soup cause I live on campus with my husband and our oven didn't work. So I thought about a casserole I make and thought about how I could make it into a soup. Now my husband and I love it!


★★★★★ 2 votes

a lot lol
30 Min
3 Hr


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  • 2 Tbsp
    olive oil, extra virgin
  • 2 clove
    garlic, minced
  • 1 medium
    onion. chopped
  • 5-6 medium
    carrots, chopped
  • 3 large
    celery stalks, chopped
  • 1/4 tsp
  • 3-5
    chicken breasts, boneless and skinless (frozen)
  • 3 Tbsp
    garlic powder
  • 3 Tbsp
    onion powder
  • 2 tsp
    lemon pepper
  • 1 tsp
    black pepper
  • 2 tsp
    paprika (optional)
  • 8
    chicken bouillon cubes
  • 3-4 Tbsp
    italian seasoning
  • 5-7 medium
    potatoes, skinned and cubed bite size
  • 1 can(s)
    campbell's cream of chicken soup (family size)
  • 1 can(s)
    reg size peas (optional)

How to Make Chicken Pot Pie Soup


  1. Im a 6 quart pot add:
    Olive oil
    On med heat, carmelize onion and garlic.
  2. Add:
    Allow to sweat for 2 min.
  3. Add:
    Frozen chicken breast. Add water till chicken is covered 1 inch.
  4. Add in all the seasonings.
  5. Cover and allow to boil till chicken is done. (chicken will float on the surface)
  6. Remove chicken and allow to cool. Cut into bite size pieces.
  7. Peel and chop potatoes into bite size chunks and add to pot. Bring back to boil and cook till done.
  8. Add in chicken.
  9. In large bowl, put in can of Cream of Chicken Soup. Gradually add broth to soup 1 ladle at a time whisking in. Repeat till smooth.
  10. Add soup mix into pot whisking it into the soup. stir with spoon to fully combine.
  11. Add in peas and cook 5 min till peas are warm.
  12. (optional) serve with biscuits (see my italian garlic biscuit recipe)

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