Print

Chicken Pot Pie Soup

Chicken Pot Pie Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re in search of a heartwarming meal that envelops you in comfort, look no further than this Chicken Pot Pie Soup. This delightful dish combines tender chicken, fresh vegetables, and a creamy broth that warms you from the inside out. Perfect for busy weeknights or gatherings with friends and family, this soup can be made in under an hour, making it a go-to recipe for any occasion. Plus, its versatility allows you to easily adapt the ingredients based on your preferences or what’s readily available in your pantry. Enjoy every comforting bite of this cozy soup!

Ingredients

Scale
  • 6 Tbsp. Unsalted Butter
  • 1 Cup Onion, chopped
  • 2 Carrots, chopped
  • 2 Celery sticks, chopped
  • 3 Garlic cloves, minced
  • 1/3 Cup Flour
  • 5 Cups Chicken Stock
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 lb. Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces
  • 4 Cups Cooked Chicken, shredded
  • 1 Cup Frozen Peas
  • 1 Cup Corn
  • 1/2 Cup Half-and-half cream
  • 1 Bay Leaf
  • 1/4 cup parsley, finely chopped, plus more for garnish

Instructions

  1. In a Dutch oven, melt the butter over medium heat. Sauté chopped onion, celery, and carrots until softened (4–5 minutes). Add minced garlic and cook for another 30 seconds.
  2. Stir in flour to create a roux; cook for another minute while stirring continuously.
  3. Gradually whisk in the chicken stock, then add salt, pepper, and bay leaf.
  4. Add Yukon Gold potatoes and simmer for 10–12 minutes until tender.
  5. Stir in frozen peas and corn, then mix in half-and-half cream and shredded chicken. Let simmer until heated through (about 10 minutes).
  6. Garnish with fresh parsley before serving.

Nutrition

Find it online: https://recipeveil.com/chicken-pot-pie-soup/