Chicken pot pie soup

I don’t know what screams “comfort!” more than chicken pot pie. This soup comes together in no time and has the power to turn around a cold winter day. There are literally only two steps in this recipe. It also freezes beautifully and is easily taken to work for lunch. You will be doubling and tripling this soup recipe after you make it the first time. This is a little healthier than the traditional thick and creamy chicken pot pie filling. I calculated this at approximately 350 calories for a generous serving, which is amazing considering how wonderful it is. You can really add whatever kind of dairy you like. If you want it to be even healthier use all skim milk, it may be a bit thinner though. If you want a heartier soup then use all half and half. You could probably use coconut milk or some other non-milk product if you want to be super hipster about it.


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Chicken Pot Pie Soup

3 boneless, skinless chicken breasts, cooked and chopped into half in cubes
2 tbsp olive oil
2 tbsp unsalted butter
1 sweet onion, diced
1/2 cup chopped carrots
1/2 cup chopped celery
3 garlic cloves, minced
4 tbsp flour
1 tsp salt
1 tsp pepper
6 cups low-sodium chicken stock
1 cup half and half
1 cup skim milk
1.5 lbs (3-4) yukon gold potatoes chopped into 1/2 inch chunks
1 cup frozen peas
1 cup frozen corn

In a large dutch oven or soup pot, heat olive oil and butter. Stir in the onions, carrots, celery, salt and pepper. Cook for 5 minutes, until soft. Add in the garlic and cook for 30 seconds. Add in the flour, stirring to coat all the vegetables. Cook for 3-5 minutes more. It should be slightly golden in color.

Mix in the potatoes, chicken stock, and half and half. Allow this to come to a boil. Decrease heat to medium-low, add in the chicken, peas, and corn. Cover with lid, simmer for 10 – 15 minutes more. Add more salt if needed.

This is a Bubbly Kitchen original recipe.

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