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Creamy Chicken Potpie Soup

Creamy Chicken Potpie Soup Recipe - No, this isn’t Grandma’s chicken potpie, but it is a pretty incredible spin on the classic dish. It is very easy to picture yourself with a bowl of this heavenly goodness because it really is that good. All you need are a few staple ingredients you probably already have in your pantry and fridge. In no time, you will have a cozy meal that is a definite crowd-pleaser.

Fat: 16.4 g
Carbs: 10.9 g
Net carbs: 7.2 g
Protein: 19.3 g
Fiber: 3.7 g
Creamy Chicken Potpie Soup


  • 1 lb (454 g) boneless, skinless chicken breasts
  • 4 cups (960 ml) Chicken Bone Broth or store-bought, divided
  • ¼ cup (57 g) butter
  • 1 onion, diced
  • 2 ribs celery, diced
  • 2 carrots, peeled and diced
  • 4 cloves garlic, minced
  • ½ tsp sea salt, plus more to taste
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 1 (10-oz [283-g]) bag frozen cut green beans
  • 1 bay leaf
  • ½ cup (120 ml) heavy cream
  • ½ tsp xanthan gum (see Note)
  • 1 tsp fresh parsley, to garnish
  • Herb-Roasted Delicata Squash, to serve

How to make Creamy Chicken Potpie Soup

  1. Add the chicken breasts to a large pot along with 2 cups (480 ml) of broth. Bring it to a boil, cover the pot and simmer for 15 to 18 minutes. Transfer the chicken and any broth left in the pot to a mixing bowl. Shred the chicken into bite-size pieces and set it aside.
  2. In the same pot you cooked the chicken in, melt the butter over medium-high heat. Add the onion, celery, carrots and garlic to the pot. Sauté the vegetables for about 7 minutes, until they begin to soften. Season with salt, pepper and the Italian seasoning. Add the green beans and continue to sauté for about 2 minutes.
  3. Return the chicken and all of the remaining broth to the pot along with the bay leaf. Stir to lift up all the brown bits from the bottom of the pan and bring it to a rapid boil. Slowly stir in the heavy cream. Continue to simmer the soup over low heat for 7 to 10 minutes.
  4. Turn the heat off and stir in the xanthan gum. As soon as the xanthan gum dissolves, taste and season with salt to taste. Discard the bay leaf and garnish with parsley. Serve with a few pieces of delicata squash on top. Your potpie soup will last in the fridge for 1 to 2 days.
NOTE: Xanthan gum is a thickening agent that can be purchased in most specialty grocery stores. You can also purchase it on Amazon.