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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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If you’re craving a warm, comforting dish that feels like a hug in a bowl, look no further than this Chicken Pot Pie Soup. This delightful recipe combines all the classic flavors of chicken pot pie into a creamy soup that’s perfect for busy weeknights or family gatherings. With tender pieces of chicken, fresh vegetables, and a rich broth, each spoonful brings warmth and satisfaction. Plus, it’s incredibly easy to prepare and can be made in under an hour! Ideal for using up leftover chicken or veggies, this soup is sure to become a family favorite that you’ll want to make again and again.

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 large stock pot, melt unsalted butter over medium heat. Add chopped onion, celery, and carrots; sauté for 4-5 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
  2. Sprinkle flour into the veggie mixture and stir for 1-2 minutes to create a thick base.
  3. Gradually whisk in chicken stock while stirring to avoid lumps. Season with salt, pepper, and add bay leaf.
  4. Add sliced Yukon Gold potatoes; simmer for 10-12 minutes until tender.
  5. Mix in frozen peas and corn; bring to simmer before adding shredded chicken and half and half.
  6. Cook for an additional 10 minutes until heated through. Remove bay leaf and garnish with fresh parsley before serving.

Nutrition

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