Chicken Pot Pie Soup
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
403 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Chicken Pot Pie Soup
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This creamy chicken pot pie soup recipe is loaded with tender chicken, potatoes, and veggies. Easy, hearty, and satisfying!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms (baby bella), sliced
- 1 cup celery ¼ inch diced, about 3 medium stalks
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 cups milk of choice plus additional as needed
- 1 14.5-ounce can reduced sodium chicken broth
- 2 medium Yukon Gold potatoes ½-inch diced
- 1 (12-ounce bag) frozen mixed vegetables such as carrots, green beans, corn, and peas
- 2 cups cooked shredded chicken
- chopped fresh parsley for serving
Instructions
- Heat the oil and butter in a large Dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Once the butter melts, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally.
- Add the celery, garlic powder, salt, thyme, sage, and pepper. Continue cooking until the mushrooms have browned more deeply and the celery begins to soften, about 3 minutes more.
- Sprinkle the flour over the top and cook 1 minute, stirring so that the flour turns golden and all of the white bits disappear. While stirring, slowly splash in the milk. Gradually add the broth, continuing to stir to prevent lumps from forming.
- Add the potatoes. Increase the heat to bring the soup a low simmer, partially cover the pot, and let cook 10 minutes, adjusting the heat as needed to maintain a gentle simmer.
- Stir in the frozen mixed vegetables, then partially cover once more. Continue to simmer until the vegetables are hot, the potatoes are tender, and the soup has thickened, 10 to 15 additional minutes. Adjust the heat as needed to that the stew simmers but does not bubble aggressively.
- Stir in the chicken. Taste and adjust seasoning as desired. Serve hot with a sprinkle of fresh parsley.
Notes
- TO STORE: Store chicken pot pie soup in an airtight container in the refrigerator for up to 4 days. Because potatoes are mealy when frozen and thawed, I don’t recommend freezing this recipe.
- TO REHEAT: Warm up the soup on the stovetop over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave. If needed, you can add more broth or milk to thin it out a bit.
- TO STORE: Store chicken pot pie soup in an airtight container in the refrigerator for up to 4 days. Because potatoes are mealy when frozen and thawed, I don’t recommend freezing this recipe.
- TO REHEAT: Warm up the soup on the stovetop over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave. If needed, you can add more broth or milk to thin it out a bit.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
403kcal
(20%)
Carbohydrates
33g
(11%)
Protein
28g
(56%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
71mg
(24%)
Potassium
1162mg
(33%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
587IU
(12%)
Vitamin C
18mg
(20%)
Calcium
212mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 403kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 71mg | 24% |
| Potassium | 1162mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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