Chicken Pot Pie Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken soup with vegetables and tender chicken breast that delivers comfort-food satisfaction in one bowl. Ready in under an hour, it's hearty enough for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 chicken breasts (cut into small chunks)
- 3 carrots (peeled and chopped into chunks)
- 3 medium sized potatoes (peeled and chopped into small chunks)
- 2 sticks of celery (sliced)
- good pinch of salt and pepper
- 2 sprigs of fresh thyme or 1 tsp dried thyme
- 850 ml (3 1/2 cups) chicken stock (water plus 3 stock cubes is fine - use bouillon or gluten-free stock cubes if gluten-free is needed)
- 3 tbsp unsalted butter
- 1 large onion (peeled and finely chopped)
- 50 g (1/2 cup minus 1 tbsp) plain (all-purpose) flour ((use gluten-free plain/all-purpose flour blend for gluten-free))
- 300 ml (1 1/4 cups) milk (half or full-fat)
- juice of 1 lemon
- 1 small bunch fresh thyme
At a glance
PER SERVING · TIME 45M
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
- 30m
- Sodium
- 468mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2072mg
- Calcium
- 149mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 468MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.