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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Warm up with a bowl of comforting Chicken Pot Pie Soup, a delightful blend of tender chicken and fresh vegetables simmered in a creamy broth. This hearty soup captures the essence of traditional chicken pot pie while offering the convenience of a quick stovetop preparation. In just 40 minutes, you can create a satisfying meal that’s perfect for busy weeknights or family gatherings. The rich flavors and creamy texture make it an instant favorite, while its customizable nature allows you to incorporate your preferred vegetables or herbs. Enjoy this cozy dish as a warm hug in a bowl!

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. Sauté chopped onion, celery, and carrots in melted butter over medium heat for 4–5 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
  2. Sprinkle flour over the vegetables, stirring continuously for 1–2 minutes to create a roux.
  3. Gradually whisk in chicken stock, adding salt, pepper, and bay leaf; bring to a simmer.
  4. Add sliced Yukon Gold potatoes and cook for 10–12 minutes until tender.
  5. Stir in frozen peas, corn, half-and-half cream, and shredded cooked chicken; let simmer for another 10 minutes.
  6. Serve hot, garnished with fresh parsley.

Nutrition

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