Chicken Pot Pie Soup
A warm and comforting Chicken Pot Pie Soup, perfect for chilly days, combining savory flavors with tender chicken and vegetables.
Equipment
- Dutch Oven
- Large stockpot
Ingredients
- 4 tablespoons salted butter
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 ½ cups small diced Yukon gold potatoes
- 1 piece bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cups cooked diced or shredded chicken
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen corn
- 1 serving Biscuits for serving
- to taste fresh chopped parsley for garnish optional
Instructions
- In a dutch oven or large stockpot, melt the butter over medium heat.
- Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Then add the garlic, cook for 30 seconds until fragrant, stirring constantly.
- Add the flour to the pot and mix it in, cook for 1 minute.
- Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stir it until mixed.
- Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
- Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.
Notes
Please refer to my FAQ’s for other substitutions or for the answers to the most common questions. This can be frozen. Heavy cream can be substituted with half and half or milk. You can add other vegetables to this if you like. The biscuits are optional but great to serve with this soup.
Nutrition
Serving: 1cupCalories: 594kcalCarbohydrates: 49gProtein: 24gFat: 34gSodium: 547mgFiber: 7gSugar: 10g
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