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Chicken Pot Pie Soup Recipe

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3.9 from 4 reviews

Chicken Pot Pie Soup is a comforting and hearty soup that combines tender shredded chicken, fresh vegetables, and creamy broth, all simmered together to create a warm and satisfying meal. Perfect for chilly days, this recipe takes less than an hour and pairs wonderfully with crusty bread for a complete, cozy dinner.

  • Total Time: 40 minutes
  • Yield: 8 servings (2 cups each)

Ingredients

Soup Ingredients

  • 6 Tbsp. Unsalted Butter
  • 1 Cup Onion, chopped
  • 2 Carrots, chopped
  • 2 Celery sticks, chopped
  • 3 Garlic cloves, minced
  • ⅓ Cup Flour
  • 5 Cups Chicken Stock
  • ¾ teaspoon Sea Salt
  • ½ teaspoon Black Pepper
  • 1 lb. Yukon Gold potatoes, peeled and sliced into ¼” thick pieces
  • 4 Cups Cooked Chicken, shredded
  • 1 Cup Frozen Peas
  • 1 Cup Corn
  • ½ Cup Half and half cream
  • 1 Bay Leaf
  • ¼ cup parsley, finely chopped, plus more for garnish

Instructions

  1. Sauté Vegetables: Melt the butter in a large stock pot or Dutch oven. Add the chopped onion, celery, and carrots. Sauté over low to medium heat for 4-5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Create Roux: Sprinkle in the flour and stir thoroughly to combine with the vegetables and butter. Continue cooking and stirring for 1-2 minutes to cook out the raw flour taste and form a roux that will thicken the soup.
  3. Add Stock and Seasonings: Slowly pour in the chicken stock while whisking continuously to break up any lumps from the roux. Add sea salt, black pepper, and the bay leaf to season the broth.
  4. Simmer Potatoes: Add the sliced Yukon Gold potatoes to the pot. Allow the soup to simmer gently for 10-12 minutes, or until the potatoes are just tender but not falling apart.
  5. Incorporate Vegetables and Chicken: Add the frozen peas and corn to the soup. Bring the mixture back to a simmer, then stir in the half and half cream followed by the shredded cooked chicken.
  6. Heat Through: Continue cooking the soup for an additional 10 minutes to allow all ingredients to heat through thoroughly and meld flavors together.
  7. Garnish and Serve: Remove the bay leaf, sprinkle finely chopped fresh parsley on top, and serve the soup hot. Enjoy with crusty bread if desired.

Notes

  • For best flavor, use homemade or high-quality chicken stock.
  • Adjust seasoning with more salt and pepper to taste before serving.
  • Use cooked leftover chicken or rotisserie chicken for convenience.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Serve with warm ciabatta or your favorite crusty bread for a satisfying meal.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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