Chicken Pot Pie Soup
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House of Nash Eats · by Amy Nash

Chicken Pot Pie Soup

NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 44%
CARBS 47G40% OF CAL
5G FIBER0G ADDED0G INTRINSIC36G OTHER6G TOTAL SUGAR
FAT 22G43% OF CAL
10G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy soup with tender chicken, potatoes, and vegetables in a luscious broth. A comforting twist on chicken pot pie.

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Nutrition & ingredients

Ingredients

serves 8
  • 6 Tablespoons salted butter
  • 1 medium yellow onion (chopped)
  • 3-4 medium carrots (sliced)
  • 2 celery ribs (finely chopped)
  • 3 cloves garlic (minced)
  • 8 ounces white or brown mushrooms (sliced)
  • ⅓ cup all-purpose flour
  • 6 cups chicken broth
  • 2 teaspoons kosher salt (or to taste)
  • 1 teaspoon Better than Bouillon roasted chicken bouillon
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • Pinch of oregano and/or cayenne pepper (optional)
  • 1 ½ lbs yukon gold potatoes (diced large about 1/2" thick (about 4-5 medium potatoes))
  • 2 boneless, skinless chicken breasts ((about 1 pound) or 5 cups cooked, shredded chicken)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup heavy cream
  • ¼ cup finely chopped fresh parsley (+ more for garnish)
  • warm buttermilk biscuits
PREP
15M
SODIUM
1496MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.