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–+ servings
Chicken Pot Pie Soup

Chicken Pot Pie Soup

A creamy and comforting Chicken Pot Pie Soup loaded with vegetables and tender chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 594 kcal

Equipment

  • Dutch oven
  • large stockpot

Ingredients
  

  • 4 tablespoons salted butter
  • 1 cup small-diced carrot
  • 1 cup small-diced celery
  • 1 cup small diced onion
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 1 ½ cups small diced Yukon gold potatoes
  • 1 each bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 2 cups cooked diced or shredded chicken

Instructions
 

  • In a dutch oven or large stockpot, melt the butter over medium heat.
  • Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Then add the garlic, cook for 30 seconds until fragrant, stirring constantly.
  • Add the flour to the pot and mix it in, cook for 1 minute.
  • Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stir it until mixed.
  • Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
  • Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
  • Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.

Notes

This can be frozen, and heavy cream can be substituted with half and half or milk. Optional biscuits can be served on the side.

Nutrition

Serving: 1servingCalories: 594kcalCarbohydrates: 49gProtein: 24gFat: 34gSodium: 547mgFiber: 7gSugar: 10g
Keyword chicken, Chicken Pot Pie Soup, comfort food, soup
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