Description
Warm up with this delightful Chicken Pot Pie Soup that combines all the comfort of a classic pot pie with the simplicity of a soup. Perfect for busy weeknights, this creamy dish brings together tender chicken, fresh vegetables, and a savory broth, making it not only satisfying but also quick to prepare in under an hour. Ideal for family gatherings or as a meal prep option, each bowl promises warmth and nourishment for everyone at the table.
Ingredients
- Unsalted butter
- Onion
- Carrots
- Celery
- Garlic
- Flour
- Chicken stock
- Sea salt
- Black pepper
- Yukon Gold potatoes
- Cooked chicken (shredded)
- Frozen peas
- Corn
- Half-and-half cream
- Bay leaf
- Fresh parsley
Instructions
- In a Dutch oven over medium heat, melt the butter. Add chopped onion, celery, and carrots; sauté until softened (4–5 minutes).
- Stir in flour; cook for 1–2 minutes to eliminate raw flavor.
- Gradually whisk in chicken stock; add sea salt, black pepper, and bay leaf.
- Incorporate sliced Yukon Gold potatoes; let simmer for 10–12 minutes until tender.
- Mix in frozen peas and corn; return to simmer. Add half-and-half cream and shredded chicken.
- Cook for an additional 10 minutes until heated through. Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 790mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg