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Chicken Pot Pie Style Soup

Chicken Pot Pie Style Soup



Servings: 6
Calories: 240 kcal
Do you ever open up a can of soup only to discover that it looks so unappealing but it’s all you have for a quick meal? Homemade Chicken Pot Pie Style Soup only looks better but it also has more vegetables, lean chicken and less sodium. It’s a win-win.


  • ¼ cup all purpose flour
  • 1 cup 1% low fat milk
  • 1 tsp vegetable oil
  • 1 cup chopped onion
  • 5 cups reduced sodium chicken broth
  • 2 medium Yukon Gold potatoes, peeled and cut into ½” cubes
  • 1 cup chopped carrots
  • 1 ½ cups chopped cooked boneless, skinless, chicken breasts
  • 1 cup frozen peas
  • 1 cup corn kernels, fresh or frozen
  • ¼ tsp ground rosemary
  • ¼ tsp black pepper


  1. In a medium bowl, whisk together milk and flour until flour is dissolved. Set aside.
  2. In a stockpot or Dutch oven, heat oil over medium heat. Add onions and sauté for 2 minutes or until onions turn slightly translucent. Add broth, potatoes and carrots. Bring to a boil, reduce heat, cover and simmer for 7 to 10 minutes or until vegetables are tender. Add chicken, peas and corn. Bring to a boil; add milk mixture stirring constantly until slightly thickened. Stir in rosemary and pepper.

Recipe Notes

Makes 6 Servings (Approx 1⅓ cups per serving) Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2016. All nutrition information should be considered approximate. Note: Many soup ingredients continue to absorb broth after preparation. Add additional broth if soup becomes too thick.

Nutrition Facts
Amount Per Serving
Calories 240 Calories from Fat 32
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 1g 5%
Cholesterol 40mg 13%
Sodium 530mg 22%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 6g
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.
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