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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Warm up your evenings with a bowl of Chicken Pot Pie Soup, a delightful twist on the classic dish. This comforting soup combines tender chicken, hearty vegetables, and a creamy broth that will soothe your soul on chilly nights. Best of all, you can whip it up in under an hour! Perfect for busy weeknights or cozy family gatherings, this recipe is versatile and easy to customize based on your preferences. Serve it with crusty bread for dipping, and enjoy a meal that feels like a warm hug.

Ingredients

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  • 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. Melt butter in a Dutch oven over medium heat. Add chopped onion, celery, and carrots; sauté for 4-5 minutes until softened.
  2. Stir in flour and cook for 1-2 minutes to create a thick base.
  3. Gradually whisk in chicken stock, then add sea salt, black pepper, and 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.
  6. Cook for an additional 10 minutes; remove the bay leaf before serving. Garnish with fresh parsley.

Nutrition

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