Chicken Pot Pie Soup
Warm up with a bowl of Chicken Pot Pie Soup, the ultimate comfort food that brings the beloved flavors of a classic pot pie into a creamy, hearty soup. Perfect for chilly evenings or busy weeknights, this delightful dish is simple to prepare and will quickly become a family favorite. With tender chicken, fresh vegetables, and a rich broth, each spoonful wraps you in warmth and satisfaction. Plus, it’s easy to customize with your favorite veggies and seasonings. Enjoy this nourishing meal that not only feeds the belly but also the soul!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: American
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
- Sauté chopped onion, carrots, and celery in melted butter over medium heat until softened (4-5 minutes).
- Stir in flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in chicken stock while adding salt, pepper, and bay leaf.
- Add sliced potatoes; simmer until tender (10-12 minutes).
- Incorporate peas, corn, half-and-half, and shredded chicken; heat through for another 10 minutes.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
Find it online: https://quickfoodjournal.com/chicken-pot-pie-soup/