Chicken Pot Pie Soup
A delightful twist on the classic chicken pot pie, this soup is hearty and comforting, perfect for chilly days with wholesome ingredients.
Ingredients
Soup Base
- 6 Tbsp Unsalted Butter
- 1 Cup Onion, chopped
- 2 Carrots chopped
- 2 stalks Celery, chopped
- 3 cloves Garlic, minced
Thickening Ingredients
- 1/3 Cup Flour
Main Ingredients
- 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
- 1/4 Cup Parsley, finely chopped Plus more for garnish
Instructions
Preparation
- Melt the butter in a large stock pot or Dutch oven.
- Add the onion, celery, and carrots. Sauté for about 4-5 minutes over low/medium heat until soft.
- Add the garlic and cook for another 30 seconds.
- Sprinkle in the flour and stir well. Cook for another 1-2 minutes.
- Slowly add the chicken stock while whisking to break up any lumps.
- Add the salt, pepper, and bay leaf and stir.
- Next, add the potatoes and simmer for 10-12 minutes until tender.
- Add the frozen peas and corn, then bring back to a simmer.
- Stir in the half and half and the cooked shredded chicken.
- Cook for another 10 minutes until everything is hot.
- Garnish with fresh parsley.
Notes
For a quicker option, use frozen mixed vegetables, and buy pre-cooked chicken. For a creamier soup, you can add a bit more half and half. Enhance the flavor with dried oregano, thyme, or basil. Feel free to use any leftover chicken or rotisserie chicken for faster prep.