Chicken Pot Pie Soup
Warm up with this comforting Chicken Pot Pie Soup, a delightful twist on the classic dish that brings all the cozy flavors without the crust. This creamy and hearty soup features tender chicken, vibrant vegetables, and a rich broth that makes it perfect for busy weeknights or family gatherings. Best of all, this easy-to-follow recipe takes less than an hour to prepare, allowing you to enjoy every spoonful in no time. Pair it with crusty ciabatta bread for a complete meal that will leave everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
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
- 1 lb Yukon Gold potatoes, peeled and sliced
- 1 Cup Frozen Peas
- 1 Cup Corn
- 1/2 Cup Half-and-Half Cream
- Seasonings: Sea Salt, Black Pepper, Bay Leaf, Parsley
Instructions
- In a Dutch oven over low-medium heat, melt the butter and sauté onions, carrots, and celery for about 4-5 minutes. Add garlic and cook for another 30 seconds.
- Sprinkle in flour and stir well for 1-2 minutes to create a roux.
- Gradually whisk in chicken stock while breaking up lumps; season with salt, pepper, and bay leaf.
- Add sliced potatoes; simmer for 10-12 minutes until tender.
- Mix in peas and corn; bring to a gentle simmer before adding half-and-half and cooked chicken.
- Simmer for an additional 10 minutes until heated through; remove bay leaf and garnish with parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg
Find it online: https://simplebakingtips.com/chicken-pot-pie-soup/