Chicken Pot Pie Soup

Cozy Chicken Pot Pie Soup – A Comforting Twist on a Classic

Chicken Pot Pie Soup combines all the flavors of the beloved comfort food into a warm, hearty bowl. Imagine a rich, creamy broth filled with tender chicken, vegetables, and potatoes – it’s like a pot pie without the crust! This soup is easy to make and perfect for chilly days, bringing comfort and satisfaction with every spoonful. Let’s walk through this delicious recipe step-by-step.

Chicken Pot Pie Soup Recipe

Ingredients:

• 6 tablespoons 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 pound Yukon Gold potatoes, peeled and sliced into 1/4-inch 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)

Directions:

1. Sauté the Vegetables
   In a large stock pot or Dutch oven, melt the butter over low-medium heat. Add the chopped onion, celery, and carrots, and sauté for about 4-5 minutes until the vegetables begin to soften. Add minced garlic and cook for an additional 30 seconds to release its aroma.
2. Create the Base
   Stir in the flour, mixing well with the sautéed vegetables, and cook for 1-2 minutes, stirring constantly. This helps to create a thick, creamy base for the soup.
3. Add Chicken Stock
   Gradually pour in the chicken stock, whisking to remove any lumps. Add the sea salt, black pepper, and bay leaf, stirring to combine.
4. Simmer with Potatoes
   Add the sliced Yukon Gold potatoes to the pot. Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the potatoes are just tender.
5. Incorporate Final Ingredients
   Stir in the frozen peas, corn, half-and-half, and shredded chicken. Return the soup to a simmer and cook for another 10 minutes, allowing all the ingredients to warm and the flavors to meld together.
6. Finish and Serve
   Remove the bay leaf and garnish with fresh parsley before ladling the soup into bowls. Serve warm for a cozy, satisfying meal!

Recipe Notes:

• Substitute Options: Swap Yukon Gold potatoes with red potatoes or sweet potatoes for a twist on texture and flavor.
• Thicker Consistency: For a thicker soup, increase the flour slightly or reduce the chicken stock by half a cup.
• Herb Variations: Add fresh thyme or rosemary for an aromatic depth.

Additional Information:

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: 420 kcal per serving

Chicken Pot Pie Soup brings the comforting taste of a classic pot pie in a spoon-friendly format. This hearty, creamy soup is perfect for cozy evenings and pairs well with warm crusty bread. Enjoy the nostalgia and warmth of a pot pie in a deliciously easy-to-make soup!

Chicken Pot Pie Soup

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• Author: Dulcia
• Total Time: 55 minutes
• Yield: 6 1x

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Description

This Chicken Pot Pie Soup is a creamy, comforting dish that brings all the classic flavors of chicken pot pie into a hearty bowl. With tender pieces of chicken, Yukon Gold potatoes, carrots, peas, and corn, every spoonful is filled with rich, creamy goodness. The addition of fresh parsley adds a pop of color and freshness, making each bowl as beautiful as it is delicious.

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Ingredients

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6 tablespoons 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 pound Yukon Gold potatoes, peeled and sliced into 1/4-inch 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)

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Instructions

In a large stock pot or Dutch oven, melt the butter over low-medium heat. Add the onion, celery, and carrots, and sauté for about 4-5 minutes until they begin to soften. Add the garlic and cook for an additional 30 seconds.
Stir in the flour and mix well, cooking for 1-2 minutes while stirring constantly.
Gradually pour in the chicken stock, whisking to remove any lumps. Add the salt, pepper, and bay leaf.
Add the sliced potatoes and bring the soup to a simmer. Cook for 10-12 minutes or until the potatoes are just tender.
Stir in the frozen peas, corn, half-and-half, and shredded chicken. Return the soup to a simmer and cook for another 10 minutes, or until the soup is hot and the chicken is heated through.
Remove the bay leaf and garnish with fresh parsley before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 420