Creamy Chicken Pot Pie Soup Recipes

CREAMY CHICKEN POT PIE SOUP

Creamy Chicken Pot Pie Soup image

I wanted this soup to be a cross between a chicken pot pie and chicken soup and I believe this recipe hits the mark.

Provided by dmydrlng

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

2 (8 ounce) skinless, boneless chicken breast halves
6 tablespoons salted butter
6 tablespoons all-purpose flour
1 cup evaporated milk
2 (32 ounce) cartons chicken broth (such as Swanson®)
3 large russet potatoes, peeled and cut into chunks
4 medium carrots, peeled and cut into 1-inch chunks
1 cube chicken bouillon
1 ½ teaspoons ground black pepper
1 pinch salt
1 cup frozen peas
1 cup frozen corn

Steps:

Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.
Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.
Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.
Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 43.9 g, Cholesterol 67 mg, Fat 13.2 g, Fiber 4.2 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 1404.5 mg, Sugar 8.3 g

CHICKEN POT PIE SOUP RECIPE BY TASTY

Chicken Pot Pie Soup Recipe by Tasty image

Here's what you need: onion, celery, carrots, garlic, butter, flour, chicken stock, half & half, pepper, dried thyme, ground nutmeg, frozen corn, frozen peas, whole rotisserie chicken

Provided by Pierce Abernathy

Categories Lunch

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 onion, diced
4 stalks celery, diced
6 carrots, diced
1 clove garlic
3 tablespoons butter
¼ cup flour
2 cups chicken stock
2 cups half & half
1 teaspoon pepper
1 teaspoon dried thyme
1 pinch ground nutmeg
1 cup frozen corn
1 cup frozen peas
1 whole rotisserie chicken

Steps:

Heat oil in large pot on medium high heat.
Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
Stir in butter and melt.
Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
Add the chicken stock and half and half and stir to combine.
Season with pepper, thyme, and nutmeg and allow to come to a boil.
Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
Season with salt.
Optional - garnish with cookie sized pieces of pie crust.
Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 41 grams, Fat 44 grams, Fiber 4 grams, Protein 18 grams, Sugar 12 grams

CHICKEN POT PIE SOUP

Chicken Pot Pie Soup image

Easy, low in calories and good! Garnish with crumbled crackers.

Provided by TRACYHIBB

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 4

Number Of Ingredients 5

Ingredients

2 cups cubed cooked chicken breast meat
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups skim milk

Steps:

In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 35.9 g, Cholesterol 64.1 mg, Fat 11.5 g, Fiber 5.7 g, Protein 30.1 g, SaturatedFat 3.5 g, Sodium 1133 mg, Sugar 7.1 g

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