Chicken Pot Pie Soup




Chicken Pot Pie Soup

  • Author: Scott Sherman
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


Units Scale

1/4 cup Flour
2 cups Broth
2 cups Milk or Half and half
1 Chicken breast diced or shredded
2 Carrots chopped
2 Celery stalks chopped
1 Onion chopped
12 Green beans chopped
1/2 Parsnip chopped
3 small Yukon potatoes diced
1/4 tsp Thyme
1/2 tsp Garlic powder
1/2 tsp Salt
1/4 tsp White pepper
2 Tbl Olive oil


  1. Saute the vegetables (except potatoes) in oil for a few minutes to soften.
  2. Add broth and spices, simmer for ten minutes.
  3. Add potatoes, simmer for ten more minutes.
  4. Add some of the milk to the flour and shake it up to use as a thickener. Add slowly and stir into the soup.
  5. Add the milk and chicken, simmer until chicken is done.


You don’t need all the vegetables, add whatever you have on hand or what you like.

Keywords: chicken, carrots, celery, onion, green beans, parsnip, potatoes, milk

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