Description
Indulge in a bowl of Chicken Pot Pie Soup, where the comforting flavors of a classic pot pie come alive in a creamy, hearty soup. Perfect for chilly evenings or family gatherings, this dish combines tender chicken, fresh vegetables, and rich broth, all simmered together to create an inviting aroma that will bring everyone to the table. Ready in under an hour, this easy recipe makes for a delightful meal that satisfies both kids and adults alike. Customize it with your favorite veggies or herbs for a personal touch.
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
- 1 lb Yukon Gold Potatoes (sliced)
- 4 Cups Cooked Chicken (shredded)
- 1 Cup Frozen Peas
- 1 Cup Corn
- 1/2 Cup Half and Half Cream
- Seasoning: Sea Salt, Black Pepper, Bay Leaf, Parsley
Instructions
- Melt butter in a large stock pot over medium heat. Sauté onion, celery, and carrots for 4–5 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Stir in flour to make a roux; cook for about 1–2 minutes.
- Gradually add chicken stock while whisking to combine. Season with salt, pepper, and bay leaf.
- Add sliced potatoes and simmer for 10–12 minutes until tender.
- Mix in peas and corn; return to a simmer before adding half and half and shredded chicken.
- Heat through for another 10 minutes before serving hot with fresh parsley as garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 4g
- Sodium: 770mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg