Thursday, December 12, 2013

Chicken Pot Pie Soup

Recipe adapted from:


  • 2 cups shredded, cooked chicken
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 1 bag frozen mixed veggies (I used Kroger brand)
  • 1/2 teaspoon salt
  • 1/4 cup flour
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon ground sage
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup heavy whipping cream


  1. Cook chicken however you like. I steamed mine in my steamer from totally frozen with steak seasoning sprinkled on it for 30 mins.
  2. Shred chicken. (I used my Kitchenaid mixer to shred mine, just make sure you put a towel over the mixer so you don't have flying chicken).
  3. Add butter to a large pot, add celery, onion and carrots along with 1/2 teaspoon salt. Cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Add flour and spices. Cook and stir one minute.
  4. Stir in broth and milks, cover the pot, and bring soup to a simmer. Reduce heat to low and simmer, uncovered, until vegetables are tender, about 6 minutes.
  5. Stir in chicken and let simmer until chicken is cooked through, about 5 minutes.
  6. Divide soup among serving bowls.

Notes & Tips:

The original recipe called for parsnips, which sounds good to me, but as I didn't have any I added the frozen veggies to bulk it up. You can also lower the fat in this by subbing the cream for whole milk and the whole milk for skim. I wouldn't use all skim milk though, I feel it would make the soup kinda watery. I served this with biscuits. The original recipe called for puff pastry adornments, but honestly if I was going to go that far, I'd just make chicken pot pie.

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