Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (921)
Chicken Pot Pie Soup Recipe
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 50%
CARBS 23G26% OF CAL
3G FIBER5G SUGAR15G OTHER
FAT 18G46% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, comforting soup that captures all the flavors of chicken pot pie without needing a crust. Hearty with vegetables, chicken, and cream, it's perfect with fresh biscuits.
mainamericansoupchicken🫕 dutch oven🍲 stockpot
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (thinly sliced into rings)
- 2 celery sticks (finely chopped)
- 8 oz white or brown mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt ((or to taste))
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces.)
- 5 cups cooked chicken ((shredded))
- 1 cup frozen peas
- 1 cup corn ((frozen or canned))
- 1/2 cup whipping cream
- 1/4 cup parsley (finely chopped, plus more for garnish)
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 50%
CARBS 23G26% OF CAL
3G FIBER5G SUGAR15G OTHER
FAT 18G46% OF CAL
9G SAT9G 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
- 15m
- Cook
- 30m
- Sodium
- 1105mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 729mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.