CHICKEN POT PIE SOUP

BorzoiBabe avatar
By Roz Wenrich

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.

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serves 6-8 hearty servings
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients

  •   2 Tbsp
    cornstarch
  •   1 can(s)
    chicken broth
  •   4 c
    milk
  •   2 stalk(s)
    celery, chopped or sliced
  •   1 large
    onion, chopped
  •   8-10 oz
    fresh portabello mushrooms, sliced
  •   12 oz
    frozen mixed vegetables
  •   2 large
    potatoes cut in small cubes
  •   12-16 oz
    leftover, shredded or cut up chicken
  •   1/8 tsp
    black pepper or to taste
  •   1/8 tsp
    dried thyme leaves
  •   1 pinch
    poultry seasoning

How To Make

  • 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.
  • 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.
  • 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.