Chicken Pot Pie Soup
The comforting vibes of chicken pot pie in a convenient and cozy bowl!
Not only will your taste buds love this nostalgic dish but your body will feel fueled from the veggie packed, protein rich, fiber filled ingredients. Win-win!
It’s easy enough to throw together on a weeknight or can be prepared in advance. Want an extra shortcut and flavor boost? Use pre-cooked rotisserie chicken!
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Chicken Pot Pie Soup
- 4 oz chicken (cut into small pieces)
- ½ tsp olive oil
- 1 cup chicken broth
- ½ cup great northern beans
- ½ cup frozen mixed veggies (or canned)
- 1 stalk celery (diced)
- ¼ onion (diced)
- ½ russet potato (diced (or sweet potato/other potato of choice))
- 1 tsp poultry seasoning
- 1 tbsp whipped cream cheese
- Heat olive oil in a pot over medium heat. Add chicken and cook until fully cooked through, about 7-10 minutes. (Skip this step if using pre-cooked rotisserie chicken.)
- While the chicken cooks, blend half of the chicken broth with the beans until smooth and lump-free.
- Add the blended broth mixture, remaining chicken broth, mixed veggies, celery, onion, potato, and poultry seasoning to the pot. Simmer for 10–15 minutes, or until vegetables are tender. Simmering longer is fine—the flavors only get better!
- Stir in the whipped cream cheese until melted and fully incorporated. Taste and adjust seasonings with additional poultry seasoning, salt, or pepper as desired.
- Serve warm and enjoy!
- Great for meal prep—store in an airtight container in the fridge for up to 4 days. Reheat in a pot over medium heat until warmed through, or microwave in 1–2 minute intervals.
- Frozen mixed veggies can be swapped for canned; just drain well.
- Potatoes can be swapped for sweet potato or your potato of choice. Using rotisserie chicken saves time and adds extra flavor.
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