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+ servings

Chicken Pot Pie Soup

A delicious, heart and soul warming soup perfect for leftover cooked chicken (or turkey!) 
Course Soup
Cuisine American
Keyword Chicken Pot Pie Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 273kcal


  • 3/4 pound chicken breast
  • 3 medium carrot
  • 2 medium Yukon Gold Potatoes
  • 2 stalk celery
  • 1 medium onion
  • 1/2 cup, pieces or slices mushrooms, white
  • 1 clove garlic
  • 1 teaspoon rosemary, fresh
  • 1 teaspoon sage, ground
  • 4 cup chicken broth, low-sodium
  • 3 tablespoon flour, gluten free
  • 3 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 medium orange


  • Cook chicken as desired until no longer pink (or use leftovers if you have some on hand); shred or cut into bite-sized pieces.
  • Finely dice carrots, potatoes, celery, onion, and mushrooms. In a soup pot, heat a small drizzle of olive oil over medium heat. Add veggies to the pan and cook over medium heat until crisp-tender.
  • Add garlic, rosemary, and sage, and cook 1-2 minute longer until fragrant.
  • Pour in 3 cups of the chicken stock and add the cooked chicken. Bring mixture to a simmer over medium heat and let simmer 15-20 minutes until vegetables are completely tender.
  • While the soup is simmering, make the roux. In a small saucepan, stir together flour and olive oil (it will be a thick paste). Cook 1-2 minutes over medium heat, stirring constantly. Stir in remaining 1 cup of the chicken broth and bring to a simmer; mixture will begin to thicken.
  • Pour roux into the soup pot with the chicken and vegetable mixture. Continue to simmer another 5-10 minutes until the soup has thickened slightly. Add salt and pepper to taste.
  • If soup is too thick, add additional stock as desired.
  • Serve with a side of oranges.


Calories: 273kcal | Carbohydrates: 30g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 168mg | Fiber: 6g | Sugar: 4g