Skinnytaste · by Gina Homolka★ 4.7 (140)
Chicken Pot Pie Soup Recipe
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 66%
CARBS 34G44% OF CAL
3G FIBER12G SUGAR19G OTHER
FAT 3G10% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty soup with chicken breast, vegetables, and a creamy broth seasoned with thyme. It tastes like chicken pot pie but in soup form. Packed with protein and vegetables for a satisfying lunch or dinner.
mainamericansoupchicken🍲 stockpotgluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 large celery stalk (chopped)
- 1/2 medium chopped onion
- 8 oz sliced baby portobello mushrooms
- 2 chicken bouillons (*check labels for GF)
- fresh ground pepper
- pinch of thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes (peeled and cubed small)
- 16 oz cooked chicken breast (diced small)
- salt
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 66%
CARBS 34G44% OF CAL
3G FIBER12G SUGAR19G OTHER
FAT 3G10% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 704mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1117mg
- Calcium
- 236mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 704MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.