chicken pot pie soup

Name: CHICKEN POT PIE SOUP
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) cornstarch; 1 can(s) chicken broth; 4 cup(s) milk; 2 stalk(s) celery, chopped or sliced; 1 large onion, chopped; 8-10 ounce(s) fresh portabello mushrooms, sliced; 12 ounce(s) frozen mixed vegetables; 2 large potatoes cut in small cubes; 12-16 oz - leftover, shredded or cut up chicken; 1/8 teaspoon(s) black pepper or to taste; 1/8 teaspoon(s) dried thyme leaves; 1 pinch(es) poultry seasoning

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Roz Wenrich

Updated on Feb 16, 2015

If you love pot pie, you will love this soup. It is comfort food in a bowl. Also it's so easy to make it low calorie with skim milk which does not affect the flavor in my opinion. Need lactose free? No problem, just adjust the milk to suit. A great way to get anyone to eat extra veggies. It looks like a lot of work, but it goes together quickly and you can save time with a store bought rotisserie chicken or leftover chicken.

Rate

Comfort food in a bowl, full of chunks of chicken, potatoes, vegetables and all the ingredients in pot pie, who wouldn't love this soup.

prep time 20 Min

cook time 45 Min

method Stove Top

yield 6-8 hearty servings

Ingredients

2 tablespoons cornstarch
1 can chicken broth
4 cups milk
2 stalks celery, chopped or sliced
1 large onion, chopped
8-10 ounces fresh portabello mushrooms, sliced
12 ounces frozen mixed vegetables
2 large potatoes cut in small cubes
12-16 oz - leftover, shredded or cut up chicken
1/8 teaspoon black pepper or to taste
1/8 teaspoon dried thyme leaves
1 pinch poultry seasoning

How To Make chicken pot pie soup

Step 1

Spray a large soup pot or dutch oven with nonstick cooking spray and saute the onion and celery for 5-7 minutes over low heat until soft. Add mushrooms and saute for another 5 minutes, being careful not to brown.

Step 2

Add milk and all but reserve 1/3 cup of the broth and bring to a slow boil over medium heat, being careful it doesn't boil over or stick because of the milk.
Step 3

Add frozen vegetables, seasoning, chicken and return to a boil. Cover and simmer for 20 minutes until vegetables are cooked. Add potatoes and cook about another 5 minutes until all vegetables are done. Add the reserved 1/3 cup of broth to the cornstarch and stir until smooth. Add that to the simmering soup, stirring constantly as you add. Cook 2-3 more minutes until thickened. Adjust seasoning if needed.
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