Chicken Pot Pie Soup Recipe
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The Wholesome Dish · by Amanda Finks★ 5.0 (3)

Chicken Pot Pie Soup Recipe

NUTRITION · PER SERVING39M COOK
CAL 25%·PRO 37%
CARBS 55G44% OF CAL
5G FIBER12G SUGAR38G OTHER
FAT 23G41% OF CAL
9G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy chicken and vegetable soup built on chicken broth, potatoes, and peas, enriched with half-and-half. Comforting and warming, traditionally served with biscuits for dipping.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 1/2 cups sliced carrots
  • 1 cup sliced celery
  • 1 cup chopped yellow onion
  • 2 minced garlic cloves
  • 3 Tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 1/2 cups peeled and chopped russet potatoes
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 dried bay leaves
  • 1 (16 oz.) tube refrigerated biscuits
  • 2 cups shredded rotisserie chicken
  • 1 cup half & half
  • 1 cup frozen peas
PREP
15M
SODIUM
1841MG
ESTIMATE
COMPLETE

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