Creamy Chicken Pot Pie Soup

With veggies, potatoes, shredded chicken, and a rich and creamy broth, this chicken pot pie soup really hits the mark.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 371 Calories

Ingredients

• 1 pinch salt
• 1 cup evaporated milk
• 6 tablespoons all-purpose flour
• 1 cube chicken bouillon
• 1 cup frozen corn
• 1 cup frozen peas
• 6 tablespoons salted butter
• 2 (8 ounce) skinless, boneless chicken breast halves
• 2 (32 ounce) cartons chicken broth (such as Swanson®)
• 3 large russet potatoes, peeled and cut into chunks
• 4 medium carrots, peeled and cut into 1-inch chunks
• 1.5 teaspoons ground black pepper

Recipe Instructions

Step 1

Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.

Step 2

Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.

Step 3

Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.

Step 4

Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.