Chicken Pot Pie Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, one-pot soup with tender chicken, potatoes, carrots, celery, and peas in a rich broth thickened with flour and half-and-half. All the comfort of chicken pot pie without the crust.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup salted butter
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup chopped celery
- 1/2 cup chopped sweet onion
- 1/3 cup all-purpose flour
- 32 ounces chicken stock
- 1 teaspoon fresh thyme ((or 1/4 teaspoon dried))
- 1/8 teaspoon ground nutmeg
- 1 teaspoon Kosher salt (, plus more to taste)
- 1/2 teaspoon ground black pepper (, plus more to taste)
- 1/2 cup half-and-half (, or heavy cream)
- 2 cups shredded chicken ((cooked turkey will work too) )
- 1/2 cup frozen peas
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 796mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 778mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 796MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.