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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Warm up with our delicious Chicken Pot Pie Soup recipe that’s ready in under an hour! Perfect for meal prep and family dinners—try it today!

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

  1. Start by melting the butter in your Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté them together for about 4–5 minutes until they start to soften.
  2. Once those veggies are tender and fragrant, stir in the flour. Cook and stir for another minute or two until everything is nicely combined.
  3. Slowly add the chicken stock while whisking gently to break up any lumps from the flour. Sprinkle in salt, pepper, and toss in that bay leaf.
  4. Add the Yukon Gold potatoes to your pot and let everything simmer away for about 10–12 minutes until they're just tender.
  5. Toss in the frozen peas and corn next. Bring everything back to a gentle simmer before adding the half and half cream. Fold in your cooked shredded chicken.
  6. Let everything cook together for another ten minutes until it's piping hot and ready to serve. Don’t forget to remove that bay leaf before ladling it into bowls!
  7. Finish off with some fresh parsley sprinkled on top to brighten each serving.

Nutrition

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