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5
from 1 vote
Chicken Pot Pie Soup
This soup was one of our favorites. It’s pure comfort food, rich & creamy, plus SO easy to make.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Dinner, Main Course, Soup
Cuisine:
American
Keyword:
Chicken Pot Pie Soup, soup recipe
Servings:
6
Servings
Author:
Chelsea Lords
Ingredients
1
tablespoon
olive oil
1/2
cup
yellow onion
chopped
1
teaspoon
garlic
minced
1
cup
celery
chopped
2
cups
chicken
cooked and shredded
1
package
mixed vegetables
16 ounce, frozen
3/4
teaspoon
pepper
1
can
condensed cream of potato soup
10.75 ounces
1
can
condensed cream of chicken soup
10.75 ounces
2
cups
milk
I used 1%
Grand biscuits
optional to top with
Optional: fresh parsley
Instructions
In a large pot over medium heat, pour in the olive oil.
Sauce the onion and garlic until tender. Add in the celery, chicken, vegetables, pepper, both soup containers and milk.
Heat through and pour into bowls.
Meanwhile, cook the grand biscuits if desired.
Place a cooked and warm biscuit on top of the bowl and enjoy immediately. Top with chopped fresh parsley if desired.
Nutrition
Calories:
225
kcal
|
Carbohydrates:
21
g
|
Protein:
10
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
28
mg
|
Sodium:
748
mg
|
Potassium:
385
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
2763
IU
|
Vitamin C:
7
mg
|
Calcium:
131
mg
|
Iron:
1
mg