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Chicken Pot Pie Soup


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  • 2 Tablespoons olive oil
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1 cup mushrooms, diced
  • 1/2 teaspoon dried thyme, crushed between fingertips
  • salt and pepper
  • 2 cloves garlic, minced
  • 3 medium carrots, cut into coins
  • 3 medium Yukon gold potatoes, peeled and cubed
  • 16 oz cooked chicken breast, diced small
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3/4 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • 1 cup milk



Step 1

n a large saucepan, heat 2 Tablespoons olive oil on medium high heat. Add onion, celery, mushrooms, thyme and a dash of salt and pepper. Cook 5 minutes, stirring often, add garlic and cook another minute. Add carrots, potatoes, the cooked chicken and the flour.
Stir in the chicken broth, frozen peas and parsley.
Bring to a simmer and cook 25 minutes. Add more salt and pepper if needed. Stir in the milk, bring back to a simmer and cook 5-10 minutes.


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