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Chicken Pot Pie Soup

Chicken Pot Pie Soup

This chicken pot pie soup is thick and creamy (without any cream!) and ready to eat in 30 minutes – a great way to use up chicken (or turkey) leftovers!

This chicken pot pie soup is thick and creamy (without any cream!) and ready to eat in 30 minutes - a great way to use up chicken (or turkey) leftovers!

It’s soup season – and I’m really happy about that!  Anyone else?

Now I’m not saying that I love the snow and cold, because as much as I enjoy skiing and skating and all those winter sports, I also like being warm.  So I’m happiest in the winter when we have snow so it’s pretty and fun, but it’s not crazy cold outside.

This chicken pot pie soup is thick and creamy (without any cream!) and ready to eat in 30 minutes - a great way to use up chicken (or turkey) leftovers!

However, I do enjoy a good bowl of soup on a cold winter night.  Actually, I’ll eat soup pretty much anytime, but it just doesn’t hit the spot in quite the same way when it’s a warm and sunny summer day.  Then we want something hot off the grill for dinner, not a bowl of chicken pot pie soup!

As far as cold winter nights and good bowls of soup go, this chicken pot pie soup that is ready in 30 minutes is definitely one of our favourites.  I’ve made it at least 5 times in the last couple of months and I’m not slowing down anytime soon.  It’s only November, we’ve got like 5 months of winter left.

This chicken pot pie soup is thick and creamy (without any cream!) and ready to eat in 30 minutes - a great way to use up chicken (or turkey) leftovers!

Sadly, that’s not even an exaggeration.  I thought I was exaggerating, and then I counted the months and yeah, it’s probably about five months until all the snow is gone and we can say it’s spring for real!  Oh well.  Lots of tasty soup like this one will get us through it.

This soup is fast and easy to make, using leftover cooked chicken or turkey so it’s ready in just 30 minutes.  Thick, creamy, warming chicken pot pie soup – all the flavours of chicken pot pie, but in a delicious and healthy soup!

This chicken pot pie soup is thick and creamy (without any cream!) and ready to eat in 30 minutes - a great way to use up chicken (or turkey) leftovers!

How to make Chicken Pot Pie Soup:

  • this soup uses cooked chicken or turkey so plan ahead – if you don’t have any on hand this Slow Cooker Shredded Chicken can be made earlier in the day so you have chicken ready for your soup in the evening
  • if you don’t have carrots and celery on hand, you can replace the carrots, celery, peas and corn with 3 cups of mixed frozen vegetables – just stir them in at the end (where the recipe says to stir in the peas and corn)
  • I use low sodium chicken broth, or my homemade chicken stock in this soup – if you aren’t using low sodium broth you might want to taste the soup before adding more salt as different brands have different amounts of salt in them
  • if you’re in the market for a good garlic press – this is the one I have and I love it – you don’t even need to peel the garlic before pressing it and it works great
  • here are a few more great soup recipes for you: 30 Minute Chicken Noodle SoupSlow Cooker Chicken Taco Soup, and Philly Cheesesteak Soup
Yield: serves 4-6

Chicken Pot Pie Soup

Chicken Pot Pie Soup

This chicken pot pie soup is thick and creamy (without any cream!) and ready to eat in 30 minutes - a great way to use up chicken (or turkey) leftovers!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 3 cups chicken stock
  • 2 cups 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 3 1/2 cups cooked, shredded chicken
  • 1 cup corn kernels
  • 1 cup peas

Instructions

  1. Melt the butter in a large stovetop pot over medium heat.
  2. Add the onion, carrots, celery and garlic and cook, stirring, for 3-4 minutes, or until the vegetables are softened.
  3. Add the flour and cook, stirring, until it is golden brown, about 1 minute.
  4. Slowly pour in the chicken stock and milk, stirring constantly to make sure the soup is smooth.
  5. Stir in the salt, pepper, thyme and parsley and bring the soup to a high simmer (it will be steaming with small bubbles along the edge of the pot, but not boiling).
  6. Stir in the chicken, corn, and peas.
  7. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, or until the soup has thickened.
  8. This soup will keep well in the fridge for 2-3 days, reheat it gently on the stove or in the microwave.

Notes

If you don't have carrots and celery on hand, you can replace the carrots, celery, peas and corn with 3 cups of mixed frozen vegetables. I use low sodium chicken broth, or my homemade chicken stock in this soup - if you aren't using low sodium broth you might want to taste the soup before adding more salt as different brands have different amounts of salt in them

Source: Adapted from my chicken pot pie recipe.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 373Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 90mgSodium: 529mgCarbohydrates: 27gFiber: 3gSugar: 10gProtein: 29g

Nutrition Information is estimated based on ingredients used and may not be exact.

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