Chicken Pot Pie Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty one-pot chicken soup with vegetables, potatoes, and warm spices, ready in 40 minutes. Like chicken pot pie but as a broth, it's comforting and satisfying without heavy cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ⅓ cup unsalted butter
- 1 medium yellow onion (diced (about 1 cup))
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- ⅛ teaspoon dried thyme
- 4 cups chicken broth
- 2 cups whole milk
- 1 pound gold potatoes (chopped into ½” pieces (about 3 cups))
- 2 large carrots (cut into coins)
- 2 ½ cups mixed frozen veggies ((11 oz))
- 3 cups shredded chicken (this is about 1 picked rotisserie chicken for me, or see note to substitute raw chicken meat.)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1177mg
- 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
- 986mg
- Calcium
- 155mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1177MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.