Chicken Pot Pie Soup - lowfat


"I tasted a deliciously rich Chicken Pot Pie Soup on a restaurant buffet. I could tell there was real cream in it, but wanted to make the same flavor with less fat. Surprisingly I didn't miss the fat! This is my own recipe. Serve with a dinner roll, crusty french bread or pie crust broken in pieces."


8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. In a medium size stock pot, place broth, chicken, and potatoes. Cook on medium-high until potatoes are tender. Add peas, carrots, buillon cubes, chopped onion,butter,onion powder, celery powder, and cook on medium heat about 30 minutes. Turn off heat. Add milk to mixture, stirring well. In a small mixing bowl, add flour to water and stir well till lumps are gone. Pour into soup and stir well, cooking on medium heat for about 10 minutes. Reduce heat to low and simmer for at least 30 minutes, stirring occasionally. Salt your soup last, as the buillon is salty and you may not need much added salt. Soup will thicken the longer it is allowed to simmer.
You might also like