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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

5.2 from 15 reviews

A hearty and comforting Chicken Pot Pie Soup that brings all the classic flavors of chicken pot pie into a creamy, delicious soup. Featuring tender chicken, vegetables, and potatoes in a rich, savory broth, this recipe is perfect for an easy family meal or cozy dinner.

Ingredients

Scale

Vegetables and Aromatics

  • 1 Cup Onion, chopped
  • 2 Carrots, chopped
  • 2 Celery sticks, chopped
  • 3 Garlic cloves, minced
  • 1 lb. Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces
  • 1 Cup Frozen Peas
  • 1 Cup Corn
  • 1/4 cup parsley, finely chopped, plus more for garnish

Dairy and Fat

  • 6 Tbsp. Unsalted Butter
  • 1/2 Cup Half and half cream

Protein

  • 4 Cups Cooked Chicken, shredded

Liquids and Broth

  • 5 Cups Chicken Stock

Spices and Seasonings

  • 1/3 Cup Flour
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 Bay Leaf

Instructions

  1. Sauté Aromatics: Melt the butter in a large stock pot or Dutch oven. Add the onion, celery, and carrots. Sauté for approximately 4-5 minutes over medium-low heat until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add Flour: Sprinkle in the flour and stir well to combine with the vegetables and butter. Continue cooking and stirring for 1-2 minutes to cook off the raw flour taste and create a roux.
  3. Incorporate Chicken Stock and Seasonings: Slowly add the chicken stock while whisking to break up any lumps formed by the flour. Add the sea salt, black pepper, and bay leaf, stirring to blend everything together.
  4. Cook Potatoes: Add the peeled and sliced Yukon Gold potatoes. Simmer the soup uncovered for 10-12 minutes or until the potatoes are just tender but not falling apart.
  5. Add Vegetables and Cream: Stir in the frozen peas and corn, then bring the soup back to a simmer. Once simmering, slowly mix in the half and half cream followed by the shredded cooked chicken.
  6. Heat Through: Continue cooking the soup for another 10 minutes to ensure the chicken is heated through and the flavors meld beautifully.
  7. Garnish and Serve: Remove the bay leaf. Garnish with freshly chopped parsley before serving to add a fresh herbal note and attractive presentation.
  8. Tips for Faster Prep: To save time, omit fresh carrots and use a frozen bag of mixed vegetables instead. Also, use store-bought cooked chicken to skip shredding from raw.
  9. Flavor Variations: For additional depth of flavor, you can add dried or fresh oregano, thyme, or basil along with the other seasonings.

Notes

  • Using Yukon Gold potatoes provides a creamy texture and holds their shape well in soup.
  • Make sure to cook the flour for 1-2 minutes to avoid a raw flour taste in the soup.
  • You can substitute half and half with whole milk for a lighter soup, though it may be less creamy.
  • To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: chicken pot pie soup, creamy chicken soup, comfort food, easy chicken soup, one pot meal

Find it online: https://cheframiflavor.com/chicken-pot-pie-soup-recipe/