Creamy Chicken Pot Pie Soup

Name: Creamy Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2 (8 ounce) skinless, boneless chicken breast halves; 6 tablespoons salted butter; 6 tablespoons all-purpose flour; 1 cup evaporated milk; 2 (32 ounce) cartons chicken broth (such as Swanson®); 3 large russet potatoes, peeled and cut into chunks; 4 medium carrots, peeled and cut into 1-inch chunks; 1 cube chicken bouillon; 1.5 teaspoons ground black pepper; 1 pinch salt; 1 cup frozen peas; 1 cup frozen corn

4.7

(3)

3 Reviews

1 Photo

I wanted this soup to be a cross between a chicken pot pie and chicken soup and I believe this recipe hits the mark.

Recipe by dmydrlng

Published on December 27, 2012

Prep Time:

10 mins

Cook Time:

55 mins

Total Time:

1 hr 5 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 (8 ounce) skinless, boneless chicken breast halves
6 tablespoons salted butter
6 tablespoons all-purpose flour
1 cup evaporated milk
2 (32 ounce) cartons chicken broth (such as Swanson®)
3 large russet potatoes, peeled and cut into chunks
4 medium carrots, peeled and cut into 1-inch chunks
1 cube chicken bouillon
1 ½ teaspoons ground black pepper
1 pinch salt
1 cup frozen peas
1 cup frozen corn

Directions

Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.
Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.
Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.
Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.

Cook's Notes:

Regular milk works too (instead of evaporated) but will yield a less rich soup. Feel free to add any other vegetables and herbs you like, I just put in my favorites.

I say use the Swanson(R) broth because it honestly tastes the best. Everything else I've tried is just too bland.

Nutrition Facts (per serving)

371	Calories
13g	Fat
44g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 371
% Daily Value *
Total Fat 13g	17%
Saturated Fat 7g	37%
Cholesterol 67mg	22%
Sodium 1405mg	61%
Total Carbohydrate 44g	16%
Dietary Fiber 4g	15%
Total Sugars 8g
Protein 20g
Vitamin C 15mg	76%
Calcium 127mg	10%
Iron 2mg	13%
Potassium 928mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.