Description
This Chicken Pot Pie Soup recipe is a comforting and creamy soup that combines all the flavors of a traditional chicken pot pie in soup form. Perfect for a cozy night in or a family dinner, this soup is hearty and delicious.
Ingredients
Scale
For the Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup diced potatoes (peeled)
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the chicken broth while whisking to avoid lumps.
- Add the potatoes, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in the cooked chicken, peas, and corn, and cook for an additional 5 minutes. Remove the bay leaf, stir in the heavy cream, and simmer for 2-3 more minutes.
- Adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- For a dairy-free version, substitute the heavy cream with canned coconut milk or a plant-based cream.
- You can also use leftover turkey instead of chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
