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Chicken Pot Pie Soup

You'll get the same delicious flavors as a chicken pot pie recipe, but in soup form. Make this hearty and delicious...

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You'll get the same delicious flavors as a chicken pot pie recipe, but in soup form. Make this hearty and delicious chicken pot pie soup on a cold winter night. It pairs well with biscuits or crusty bread. 

Notes

If you like your soup on the thinner side, add in more chicken broth to thin it out. Add 2 tablespoons at a time until you are at your desired consistency. 

Ingredients

  • 1/4 Cup butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 12 Ounces can cream of corn soup
  • 12 Ounces can cream of mushroom soup
  • Salt, to taste
  • Pepper, to taste
  • 1 Cup chicken broth
  • 3 1/2 Cups rotisserie chicken, cooked, shredded
  • 1 1/2 Cup frozen mixed vegetables, thawed

Directions

In a large saucepan, melt the butter over medium heat and add in the onions and garlic. Cook for 3 minutes, stirring occasionally, until the onions are translucent and tender; add salt and pepper to taste. Add in the cream of corn and mushroom soups as well as the chicken broth, stirring until the mixture has thickened. Add in the chicken and frozen vegetables. Cook on low for 5 minutes and serve.

Nutritional Facts
Servings4
Calories Per Serving559
Total Fat37g56%
Sugar5gN/A
Saturated14g69%
Cholesterol124mg41%
Protein29g59%
Carbs30g10%
Vitamin A238µg26%
Vitamin B120.4µg6.7%
Vitamin B60.6mg31.7%
Vitamin C11mg18%
Vitamin D0.6µg0.2%
Vitamin E1mg6%
Vitamin K22µg27%
Calcium57mg6%
Fiber5g20%
Folate (food)60µgN/A
Folate equivalent (total)60µg15%
Iron2mg12%
Magnesium55mg14%
Monounsaturated12gN/A
Niacin (B3)11mg54%
Phosphorus295mg42%
Polyunsaturated7gN/A
Potassium624mg18%
Riboflavin (B2)0.3mg16.1%
Sodium1026mg43%
Thiamin (B1)0.2mg12.1%
Trans0.6gN/A
Zinc2mg15%