Bills Best Chicken Pot Pie Soup Recipes
HOMEMADE CHICKEN POT PIE SOUP IN THE INSTANT POT®
I find it so funny how the best-tasting recipe uses simple (and minimal) ingredients. No need for any fancy Nancy over here with this homemade chicken pot pie soup! Serve topped with a biscuit.
Provided by Steve
Categories 100+ Everyday Cooking Recipes Instant Pot¨ Soups, Stews and Chili
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add chicken stock, frozen vegetables, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.
- Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 9.1 g, Sodium 472.4 mg, Sugar 2 g
EASY CHICKEN POT PIE SOUP
Chicken pot pie without the baking, in soup form. Serve with biscuits, cornbread, or even toast.
Provided by FoodieJJ54
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.
- Simmer until vegetables are tender, about 10 minutes, adding water if soup is too thick.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 33 g, Cholesterol 61.9 mg, Fat 5.9 g, Fiber 6.9 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 797.3 mg, Sugar 9.2 g
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