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White bowl of chicken soup with biscuit

Easy Chicken Pot Pie Soup

5 from 1 vote
Chunks of chicken and vegetables in a creamy soup
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 5
Course: dinner
Cuisine: American
Calories: 214
Ingredients Method Nutrition

Ingredients
  

  • 4 tbsp butter
  • 1 medium yellow onion, finely chopped
  • 3 ribs of celery, finely chopped
  • 2 large carrots, diced
  • 4 tbsp flour
  • 32 ounces chicken broth
  • 1/2 cup milk
  • 2 cups roasted chicken, chopped
  • 1 cup frozen peas
  • 1/2 tsp poultry seasoning
  • 1/2 tsp dried parsley
  • salt and pepper to taste

Method
 

  1. In a large pot or dutch oven melt the butter over medium heat.
  2. Add celery, onion, and carrots. Cook until softened about 10 minutes.
  3. Add the flour and whisk in with the vegetables. Cook another 3 minutes while stirring.
  4. Slowly stir in the chicken broth and milk and bring to a simmer. Cook until thickened about 15 minutes, stirring frequently.
  5. Add chicken, frozen peas, and seasonings. Simmer another 10 minutes until the chicken and peas are warmed through. Salt and pepper to taste.
  6. Serve with rolls, bread, or biscuits

Nutrition

Calories: 214kcalCarbohydrates: 18gProtein: 25gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 68mgSodium: 934mgPotassium: 669mgFiber: 3gSugar: 7gVitamin A: 5040IUVitamin C: 9mgCalcium: 91mgIron: 2mg

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