Chicken Pot Pie Soup Recipe
Servings: 6 people
Calories: 422kcal
This dairy-free chicken pot pie soup recipe is creamy and delicious, and made without milk or cream. It's an easy recipe for cold winter nights using rotisserie chicken or leftover roasted chicken.
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Ingredients
- 12 oz chicken cooked and shredded, light or dark meat, or combination
- 6-8 Yukon Gold potatoes diced into ¼ inch cubes
- 4 carrots diced
- 1 onion white or yellow, diced
- 1 can corn (15-16 oz)
- 1 can cream-style corn (15-16 oz)
- ¾ cup flour seasoned with 1 tablespoon kosher salt and 1 tablespoon cracked black pepper
- 7 cups low sodium chicken stock
- 1 tablespoon olive oil
Instructions
- In a deep soup pot, heat olive oil over medium high heat, then add onions and carrots. Sweat until onions are translucent and aromatic.
- Add the seasoned flour mixture and stir constantly for about a minute.
- Add chicken stock and whisk until flour is combined.
- Add chicken, corn, cream-style corn and potatoes. Bring to a boil, reduce heat and simmer about 25 minutes or until potatoes are tender.
- Add more cracked pepper to taste and serve with crusty bread.
Notes
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Nutrition
Calories: 422kcal | Carbohydrates: 71g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 378mg | Potassium: 1421mg | Fiber: 9g | Sugar: 9g | Vitamin A: 7129IU | Vitamin C: 31mg | Calcium: 89mg | Iron: 8mg