Shepherd's Pie Soup

Adapted from

  • 18 ozs chicken breast cubes
  • 1/2 c onions, chopped
  • 5 c water
  • 21 ozs chicken broth
  • 16 ozs potatoes o' brien, thawed
  • 16 ozs canned mixed vegetables, drained
  • 1/8 tsp black pepper
  • 2 c mashed potato flakes
In a 6-quart pot, cook chicken cubes and onions until cubes are no longer pink. Add water, chicken broth, potatoes, mixed vegetables, and black pepper. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, or until vegetables are tender. Stir in potato flakes and cook for five minutes, or until soup thickens.
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Posted: 12/29/2000
Soups & Stews
Rated by 3 users (5.00)
WW Points* : 2.31
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 152
Calories from Fat 5 (3%)
% Daily Value *
Total Fat 0.8g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 27g 9%
Sodium 496mg 21%
Potassium 148mg 49%
Total Carbohydrate20g 7%
Dietary Fiber 4g 16%
Sugars 0.9g
Protein 3g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.