Chicken Pot Pie Soup
This easy and delicious Chicken Pot Pie Soup with hearty veggies and juicy chicken is the ultimate comfort food!
Servings 8
Ingredients
- 4 cups cooked chicken, cut into bite size pieces
- 6 cups chicken stock
- 8 ounces mascarpone cheese
- 1 cup frozen green beans, cut
- 1 cup frozen carrots
- ½ cup frozen peas
- 2 ribs celery, chopped
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon thyme, or thyme
- 1 teaspoon salt, divided
- ¼ teaspoon ground black pepper
- ¼ teaspoon xanthan gum
Instructions
- Heat a large pot or dutch oven to medium and add in the butter, olive oil, onion, celery, pepper and half the salt.
- Sauté until tender, then add in the garlic and sauté for about 15 seconds, making sure not to brown it.
- Add in the chicken, peas, carrots, green beans, lemon thyme, remaining salt and chicken stock. Bring to a simmer and cook partially covered for 15 minutes.
- Add the mascarpone cheese to a heat proof bowl and whisk in a ladle full of the hot stock. Once it’s well combined with no lumps, slowly whisk in the xanthan gum, then pour the mixture into the soup and stir.
- Continue cooking uncovered for another 5 minutes or until thickened to your liking, then serve.
Recipe Notes
If you can't find mascarpone cheese, you can substitute with 4 ounces of cream cheese and ½ cup of heavy cream.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Chicken Pot Pie Soup
Amount per Serving
Calories
313
% Daily Value*
Fat
13
g
20
%
Saturated Fat
9
g
56
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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