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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Indulge in the ultimate comfort food with this Chicken Pot Pie Soup, a cozy blend of tender chicken, vibrant vegetables, and creamy goodness. This heartwarming dish captures all the delightful flavors of a traditional pot pie but in an easy-to-serve soup form. Perfect for busy weeknights or family gatherings, this recipe is quick to prepare and sure to satisfy everyone at the table. Each spoonful is a reminder of cherished moments spent cooking with loved ones during chilly evenings. Grab your Dutch oven and let’s create a bowl of warmth that feels like home!

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. In a Dutch oven, melt butter over medium heat. Add chopped onion, celery, and carrots; sauté for 4-5 minutes until softened. Stir in minced garlic for an additional 30 seconds.
  2. Sprinkle flour over the vegetable mixture, stirring to combine and cook for 1-2 minutes to form a roux.
  3. Gradually whisk in chicken stock, seasoning with salt, pepper, and bay leaf.
  4. Incorporate sliced Yukon Gold potatoes and simmer on low for 10-12 minutes until just tender.
  5. Stir in frozen peas and corn; return to a gentle simmer before adding half-and-half cream and shredded chicken.
  6. Heat through for another 10 minutes, then garnish with fresh parsley before serving.

Nutrition

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