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Chicken Pot Pie Soup

Written by Natasha (@theprocrastibaker)
  • 45 minutes
  • 4

See more from Natasha at natashatheprocrastibaker


  • two carrots, chopped
  • one white onion, chopped
  • three celery stalks, chopped
  • one boneless skinless chicken breast
  • four yellow potatoes, chopped
  • half tbsp butter
  • three and a half cups of truLOCAL chicken broth
  • one cup milk
  • one third cup half and half cream
  • handful of spinach and fresh parsley
  • sea salt, pepper, oregano and parsley to taste
  • half tsp cornstarch (more if it's still runny)


  1. Prep and chop the carrots, potatoes, celery, and onion. 
  2. In a large soup pot, over medium heat, melt the butter. Cut the chicken breast into cubes and season with salt and pepper, then cook for 6-8 minutes. 
  3. Add the heavy cream, milk, and chicken broth and bring it to a boil over medium heat. Add the vegetables, chicken, and spices and cook for 30 minutes on low to medium heat, or until the vegetables are soft enough to poke with a fork.

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