Campbell's® Condensed Healthy Request® Cream of Chicken Soup is a flavorful combination of high-quality chicken stock, chicken meat and cream. Show
View Product Nutrition FactsServing Size 1 CUP (8 FL OZ) Amount Per Serving Calories 140 % Daily Value Total Fat 2.9g 4% Saturated Fat 0.7g 4% Cholesterol 4mg 1% Sodium 373mg 16% Total Carbohydrate 22.8g 8% Dietary Fiber 3.3g 13% Protein 4.8g 10% Vitamin A 19% Vitamin C 12% Calcium 3% Iron 6% Total TimeNot Available Serving & Size1 CUP (8 FL OZ) YieldsMixed vegetables (carrots, green beans, corn and peas) and potatoes are added to Campbell's Healthy Request cream of Chicken soup for a soup loaded with flavor, seasoned with thyme. Nutrition FactsNutrition FactsServing Size 1 CUP (8 FL OZ) Amount Per Serving Calories 140 % Daily Value Total Fat 2.9g 4% Saturated Fat 0.7g 4% Cholesterol 4mg 1% Sodium 373mg 16% Total Carbohydrate 22.8g 8% Dietary Fiber 3.3g 13% Protein 4.8g 10% Vitamin A 19% Vitamin C 12% Calcium 3% Iron 6% estimate your profitStep 1 Profit Per Serving Selling Price- Serving Cost= Profit Per ServingEnter the cost of the soup and any garnishing costs to get the cost per bowl of soup. Step 2 Profit Per Meal Servings× Profit Per Serving= Profit Per MealEnter the selling price per bowl and your profit for each bowl is calculated based on Step 1. Step 3 Profit Per Day Meals Per Day× Profit Per Meal= Profit Per DayGross MarginEnter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2. For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance. Creamy and comforting, this Chicken Pot Pie Soup is a great weeknight meal that is hearty, tasty and easy to whip up! POT PIE IN A POT!If you are a fan of pot pie, wait until you try this Chicken Pot Pie Soup! It has all your favorite ingredients as the traditional but made into a creamy and tasty soup. This is super comforting for those cooler nights when you want something easy to throw together but tastes like you've gone through a lot of trouble to make. This has become a family staple and ends up on our fall and winter menu at least twice a month if not more! We just can't get enough. If you are wanting a new and comforting soup to add to your meal rotation, then you have to try my Chicken Pot Pie Soup recipe.  FREQUENTLY ASKED QUESTIONS:Why is it called a pot pie? It's just like the name suggests. It's thought that the name arose simply because it was a savory pie made in a pot. The pot pie goes back centuries with there being one version or another that is similar to what we know today. Some believe a version of pot pie with a simple crust goes back to the Roman Empire. It was a way to use up leftover meat with some vegetables that were on hand. What kind of potatoes should I use? I really like to use Yukon Gold potatoes since they are so creamy. However, you can also use Russet potatoes as well. Can I add other vegetables? Absolutely! You can add green beans, asparagus, pearl onions or really any vegetable you like. Do I have to use heavy cream? Heavy cream produces a richer and thicker soup. But you can also use half and half if you want or even milk. I do not cook with alternative milks so I can't say how they would hold up. If you try it, please let me know! How do you thicken chicken soup for pot pie? You can actually make this soup into a thicker pot pie filling. To do this, you'll just need some cornstarch and water. Mix three tablespoons of cornstarch with three tablespoons of water until combined well. Pour this into the soup. Turn the heat up to high. Stir regularly and you should see it thicken. Then you can top with a pie crust (cut some slits) and bake at 350F degrees for about 15-20 minutes until crust is golden brown. What biscuits should I serve with chicken pot pie soup? That depends on how much work you want to do. Some canned refrigerated biscuits will work fine. Or you could even make some DROP BISCUITS or CREAM BISCUITS. Can you freeze chicken pot pie soup? Yes. Let the soup cool completely. Place in a freezer container or bag and then in the freezer. This should keep for up to a month or a bit longer. Let defrost in the refrigerator overnight and you can reheat on the stovetop or microwave. This will also keep in the refrigerator, in an airtight container, for up to 3-4 days. INGREDIENTS NEEDED FOR CHICKEN POT PIE SOUP: (FULL RECIPE AT THE BOTTOM OF THE POST)
HOW TO MAKE CHICKEN POT PIE SOUP:In a large pot, melt the butter over medium heat. Stir in the carrot, celery, and onion. Stir occasionally until softened and slightly browned, about 10 minutes. Finally, add the garlic and cook for about 30 seconds more, stirring constantly. You should just start to smell the garlic. We don't want it to burn. Garlic tastes bitter when it's burned. Add the flour to the pot and stir well. Cook and stir for about a minute. Next, pour in the stock and add the potatoes. Stir in the bay leaf, thyme, and pepper. Bring to a boil, reduce the heat to low and then simmer for about 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan. Finally, add the cooked chicken, heavy cream, peas, and corn. Stir to combine. At this point, get your biscuits going in the oven. Bring back to a simmer and simmer for 5 minutes until everything is warmed through. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional. WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Chicken Pot Pie SoupCreamy and comforting, this Chicken Pot Pie Soup is a great weeknight meal that is hearty, tasty and easy to whip up! 5 from 8 votes Print Pin RateCourse: Main Course, Soup Cuisine: American Keyword: Chicken Pot Pie Soup, Chicken Pot Pie Soup Recipe Prep Time: 20 minutes Cook Time: 26 minutes Total Time: 46 minutes Servings: 4 Calories: 594kcal Author: Brandie @ The Country Cook Ingredients
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NutritionCalories: 594kcal | Carbohydrates: 49g | Protein: 24g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 547mg | Potassium: 1152mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6621IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 3mg Nutritional Disclaimer“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used. What is the sauce made of in chicken pot pie?What is the sauce made of in chicken pot pie? Heavy whipping cream, chicken broth or stock, butter, and all-purpose flour. Simmered together creates a luxurious, rich sauce that suspends the filling ingredients. This combination prevents a runny consistency that would make a soggy bottom crust as it sits.
What can you add to chicken soup for more flavor?The best spices to use in chicken soup are paprika, onion powder, and garlic powder. Chicken's salty flavor goes well with herbs like bay leaf, thyme, parsley, and coriander. You can also use marjoram, oregano, or rosemary.
How do you keep the bottom crust of chicken pot pie from getting soggy?Remove crust from oven and remove parchment and beans(set aside beans or rice to use the next time you need to blind bake a pie crust). 8. Immediately brush bottom and sides of hot crust with beaten egg. This will help create a moisture barrier, so the crust will not get soggy.
Why did my chicken pot pie turn out watery?If your chicken potpie seems runny after it's baked, chances are that it wasn't baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.
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Chicken pot pie soup with cream of chicken soup
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