Description
This Chicken Pot Pie Soup is the ultimate comfort food, combining tender chicken, creamy broth, and hearty vegetables in one satisfying bowl. Inspired by the classic chicken pot pie, this easy and delicious soup features Yukon Gold potatoes, peas, and corn for added texture. With its rich and creamy finish, it’s perfect for chilly nights, family dinners, or cozy weekend meals. A simple, yet indulgent dish that’s sure to please everyone!
Ingredients
6 tablespoons 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-inch thick pieces
4 cups cooked chicken (shredded)
1 cup frozen peas
1 cup corn (frozen or canned)
½ cup half-and-half cream
1 bay leaf
¼ cup parsley, finely chopped, plus more for garnish
Instructions
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Sauté the vegetables: In a large pot, melt butter over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until vegetables soften. Add minced garlic and cook for another minute.
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Make the roux: Sprinkle the flour over the cooked vegetables, stirring well to coat. Cook for 2-3 minutes to form a roux, eliminating any raw flour taste.
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Add the stock and seasonings: Slowly pour in the chicken stock, stirring constantly to prevent lumps. Add sea salt, black pepper, and bay leaf. Bring to a simmer and cook for 10 minutes.
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Cook the potatoes: Add the sliced Yukon Gold potatoes and continue simmering for another 10-12 minutes, until the potatoes are tender.
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Add the chicken, peas, and corn: Stir in shredded chicken, frozen peas, and corn. Let the soup simmer for 5 more minutes, until heated through.
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Make it creamy: Stir in half-and-half cream. Let the soup simmer for a few minutes until it thickens.
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Finish with parsley: Remove the bay leaf and stir in chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
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Serve: Ladle the soup into bowls, garnish with parsley, and serve hot with crusty bread or a side salad.
Notes
Add more vegetables: You can include mushrooms, parsnips, or green beans for added flavor.
Dairy-free version: Use coconut milk or non-dairy milk and substitute dairy-free butter for a dairy-free option.
Use pre-cooked chicken: For convenience, use rotisserie chicken or leftover chicken to skip the cooking step.
Spicy version: Add red pepper flakes or a diced jalapeño when sautéing vegetables for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
