Easy Chicken Pot Pie Soup

This comforting chicken pot pie soup full of mixed vegetables, tender potatoes, and leftover chicken is best served with biscuits, cornbread, or toast.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 296 Calories

Ingredients

• 2 tablespoons cornstarch
• 2 cups water
• 2 (15 ounce) cans mixed vegetables, drained
• 4 cups milk
• ground black pepper to taste
• 1 tablespoon chicken soup base
• 1 large stalk celery, diced
• 2 medium red potatoes, diced
• 0.25 cup water, or as needed
• 0.5 medium onion, diced
• 0.75 pound cooked, cubed chicken breast meat
• 0.25 teaspoon poultry seasoning, or to taste

Recipe Instructions

Step 1

Combine milk, water, mixed vegetables, chicken, potatoes, celery, onion, soup base, poultry seasoning, and pepper in a large soup pot; bring to a boil. Reduce heat to a simmer.

Step 2

Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.

Step 3

Simmer until vegetables are tender, about 10 minutes, adding water if soup is too thick.