Chicken Pot Pie Soup
Warm up your evenings with a comforting bowl of Chicken Pot Pie Soup! This delightful dish combines the rich flavors of tender chicken, fresh vegetables, and a creamy base that feels like a warm hug on a chilly night. Whether you’re hosting family gatherings or looking for a quick weeknight dinner, this soup is sure to impress. With minimal prep time and simple ingredients, you can have a satisfying meal ready in under an hour. Plus, it’s versatile enough for leftovers or meal prep, making it a staple recipe you’ll return to again and again.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
- Unsalted butter
- Onion, chopped
- Carrots, chopped
- Celery sticks, chopped
- Garlic cloves, minced
- Flour
- Chicken stock
- Yukon Gold potatoes, peeled and sliced into 1/4" thick pieces
- Cooked chicken, shredded
- Frozen peas
- Corn
- Half-and-half cream
- Bay leaf
- Fresh parsley, finely chopped
Instructions
- Melt butter in a Dutch oven and sauté chopped onion, celery, and carrots over medium heat until softened. Add minced garlic and cook until fragrant.
- Sprinkle flour over the mixture and stir to combine; cook for another minute to create a roux.
- Gradually whisk in chicken stock, seasoning with salt, pepper, and bay leaf.
- Add sliced Yukon Gold potatoes and simmer until tender (about 10–12 minutes).
- Stir in frozen peas and corn, then add half-and-half cream and shredded chicken; heat through for about 10 minutes.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Find it online: https://cookingcornerguide.com/chicken-pot-pie-soup/