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chicken pot pie soup

(2 ratings)
Recipe by
Elise Griggs
Louisburg, KS

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 ratings)
yield serving(s)
prep time 30 Min
cook time 3 Hr

Ingredients For chicken pot pie soup

  • 2 Tbsp
    olive oil, extra virgin
  • 2 clove
    garlic, minced
  • 1 md
    onion. chopped
  • 5-6 md
    carrots, chopped
  • 3 lg
    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 md
    potatoes, skinned and cubed bite size
  • 1 can
    campbell's cream of chicken soup (family size)
  • 1 can
    reg size peas (optional)

How To Make chicken pot pie soup

  • 1
    Im a 6 quart pot add: Olive oil Onion Garlic On med heat, carmelize onion and garlic.
  • 2
    Add: Carrots Celery Salt 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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