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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Warm up with this hearty Chicken Pot Pie Soup, a comforting dish that wraps you in delicious flavors. Perfect for busy weeknights or cozy gatherings, this creamy soup is packed with tender chicken, vibrant vegetables, and a rich broth that simmers together in just under an hour. Its delightful aroma will have everyone rushing to the dinner table! Whether you’re looking to impress your family or simply savor a bowl on a chilly evening, this recipe is sure to become a favorite.

Ingredients

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  • 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 butter over medium heat. Add chopped onion, celery, and carrots; sauté for 4-5 minutes until softened.
  2. Stir in flour and cook for 1-2 minutes to create a roux.
  3. Gradually whisk in chicken stock, then add salt, pepper, and bay leaf.
  4. Add sliced Yukon Gold potatoes and simmer for 10-12 minutes until tender.
  5. Stir in frozen peas and corn. Return to simmer before adding half-and-half cream and shredded chicken.
  6. Cook for an additional 10 minutes until heated through. Garnish with fresh parsley before serving.

Nutrition

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