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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Experience the comforting warmth of Chicken Pot Pie Soup, a delightful twist on a classic favorite. This rich and creamy soup brings together tender chicken, hearty vegetables, and flavorful broth for a dish that feels just like a hug in a bowl. Perfect for busy weeknights or cozy gatherings, this recipe is not only quick to prepare but also incredibly versatile, allowing you to customize it with your favorite ingredients. Ready in under an hour, this family-friendly meal is sure to impress while fitting seamlessly into your meal prep routine. Serve it hot with crusty bread or a light salad for the ultimate comforting dinner experience!

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 the butter over medium heat. Sauté chopped onion, carrots, and celery for 4-5 minutes until softened. Add garlic and cook for an additional 30 seconds.
  2. Stir in flour and cook while stirring for about 1-2 minutes to combine.
  3. Gradually pour in chicken stock while whisking to avoid lumps. Season with sea salt, black pepper, and add the bay leaf.
  4. Add sliced Yukon Gold potatoes and simmer for 10-12 minutes until tender.
  5. Stir in frozen peas and corn, then mix in half-and-half cream and shredded chicken. Cook for another 10 minutes until heated through.
  6. Remove the bay leaf before serving and garnish with fresh parsley.

Nutrition

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