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–+ servings

Chicken Pot Pie Soup

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A warm and hearty chicken pot pie soup that brings the comforting flavors of traditional chicken pot pie into a delicious soup form, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp butter or olive oil Use butter for richness or olive oil for a lighter option.
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 oz mushrooms, sliced (optional) Optional for added flavor.
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour For thickening.
  • 6 cups chicken stock
  • 1 lb Yukon Gold potatoes, peeled and diced
  • 1 lb boneless, skinless chicken breasts or thighs, cooked and diced Or use rotisserie chicken.
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/2 cup heavy cream For richness.
  • 1/4 cup parsley, chopped For garnish.
  • 1/2 tsp dried thyme (optional) For additional flavor.
  • Salt and pepper to taste

Method
 

Cooking Instructions
  1. In a large pot, melt the butter (or heat olive oil) over medium heat.
  2. Add the onion, carrots, celery, and mushrooms (if using) and sauté until softened, about 5-7 minutes.
  3. Incorporate the minced garlic and cook for an additional minute.
  4. Stir in the flour, whisking constantly for about 1 minute to create a light roux.
  5. Gradually whisk in the chicken stock, ensuring it’s smooth and free of lumps.
  6. Add the diced potatoes and bring to a boil, then reduce the heat and let it simmer for 12-15 minutes, until the potatoes are tender.
  7. Mix in the cooked chicken, peas, and corn; simmer for 5-7 minutes until heated through.
  8. Pour in the heavy cream and let the soup thicken slightly as you stir.
  9. Season with salt, pepper, and thyme, then garnish with chopped parsley before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 4gSugar: 3g

Notes

Best served in rustic bread bowls with a side of crusty bread or a fresh garden salad. This soup freezes well for up to 3 months.
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