Chicken Pot Pie Soup
A lighter, lower calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! This is Chicken Pot Pie Soup!
Servings 3 servings
Calories 566kcal
Ingredients
- 4 tablespoons butter
- ½ large onion diced
- 3 ribs celery diced
- 3 large carrots peeled and diced
- ¼ cup all purpose flour
- 4 cups chicken broth
- 1 bay leaf
- ½ teaspoon poultry seasoning
- salt to taste
- black pepper to taste
- 1 pound chicken tenders
- ½ cup frozen corn
- ½ cup frozen peas
- ½ cup heavy cream
- parsley fresh, chopped, for garnish
Instructions
- In a large pot, melt butter over medium heat. Saute onion, celery and carrots for about 5 minutes.
- Sprinkle flour over the vegetables and stir to absorb. Cook for about 2 minutes to avoid that raw flour flavor.
- Whisk in chicken broth and seasonings and bring to boil. Then reduce heat to medium-low and add in raw chicken tenders.
- Cover and cook on low for 15 minutes.
- Remove chicken pieces to a clean plate and shred. Add shredded chicken back into pot.
- Stir in frozen corn and peas, and heavy cream. Simmer for another 5 minutes or so until vegetables are warmed through.
- Garnish with fresh chopped parsley and serve hot, with biscuits.
Video
Nutrition
Calories: 566kcal | Carbohydrates: 25g | Protein: 39g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1516mg | Potassium: 987mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3547IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 2mg
