Florida Chicken Pot Pie Soup

Florida Chicken Pot Pie Soup

Florida Chicken Pot Pie Soup

Prep Time

15 minutes

Cook Time

20 minutes


6 people


  • 1 tablespoon unsalted butter
  • 1/2 cup onion, diced
  • 4 cloves garlic, minced
  • 2 cups boneless, skinless chicken, cooked and diced into medium pieces
  • 1 cup carrots, peeled and diced into small pieces
  • 1 cup snap beans, ends trimmed and cut into half-inch pieces
  • 1 cup celery, diced
  • 1 1/2 cups water
  • 1 tablespoon all-purpose flour
  • 14 ounces low-sodium chicken broth
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 teaspoon fresh herbs, finely chopped
  • 2 large soft flour tortillas cut into small squares or strips


  • 1 Preheat a medium-sized stock pot over medium-high heat. Add butter, onion and garlic, and cook until softened, stirring frequently, about 4 minutes. Sprinkle flour over the mixture and stir to combine. Add water and chicken broth and continue to stir until it boils. Turn the heat to low and add salt and pepper to taste. Add the remaining vegetables and stir. Stir in the chicken and fresh herbs. Continue to cook soup until vegetables are crisp-tender. Stir in the tortilla squares. Taste and adjust seasoning with salt and pepper. Serve warm.


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