Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Soup—a warm, creamy delight that captures the essence of a traditional pot pie in a delightful soup form. Loaded with tender chicken, hearty vegetables, and rich flavors, this soup is perfect for chilly evenings or family gatherings. In just under an hour, you can create a relaxing meal that warms both the heart and soul. Each bowl is a hug in disguise, inviting you to unwind after a long day. With easy-to-find ingredients and flexible variations, this Chicken Pot Pie Soup will quickly become a staple in your kitchen.
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 the chopped onion, celery, and carrots in melted butter over low/medium heat for 4-5 minutes. Add minced garlic and cook for another 30 seconds.
- Stir in flour until well combined, cooking for 1-2 minutes.
- Gradually whisk in chicken stock, adding salt, pepper, and bay leaf.
- Add sliced Yukon Gold potatoes and simmer for 10-12 minutes until tender.
- Incorporate frozen peas and corn; bring back to a simmer before adding half and half cream and shredded chicken.
- Cook for an additional 10 minutes until heated through; garnish with parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg