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40
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Chicken Pot Pie Soup
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Servings:
8
Calories:
269
kcal
Ingredients
1
lb
boneless, skinless chicken breasts
(about 2)
3
lb
potatoes
½ inch dice (6 cups)
3
stalks celery
(1 cup)
1
tablespoon
garlic powder
1 and ½
teaspoon
fine sea salt
1 and ½
teaspoon
dried thyme
½
teaspoon
rubbed sage
½
teaspoon
black pepper
4
cups
water
1
(24 oz) bag
frozen vegetables
3
cups
milk of choice
US Customary
-
Metric
Instructions
To a large pot, add all of the ingredients except the frozen vegetables and milk.
Bring the pot to a simmer over medium high heat for 30 minutes, until potatoes are tender and chicken is cooked through to 165 F.
Remove the chicken to a plate. Add the frozen vegetables to the pot and stir. Cover and allow to cook for 3-5 minutes until vegetables are warm.
Meanwhile, shred the chicken or cut it into bite sized pieces.
Return the chicken to the pot, stir in the cashew milk and cook for an additional minute to ensure that everything is heated through.
Serve.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Calories:
269
kcal
|
Carbohydrates:
44
g
|
Protein:
19
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
624
mg
|
Potassium:
1144
mg
|
Fiber:
8
g
|
Sugar:
1
g
|
Vitamin A:
4796
IU
|
Vitamin C:
44
mg
|
Calcium:
56
mg
|
Iron:
3
mg