Chicken Pot Pie Soup
User Reviews
5.0
6 reviews
Excellent
Chicken Pot Pie Soup
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This homemade chicken pot pie soup is easy, creamy, made with simple ingredients like chunks of tender chicken and veggies, and has all of the flavors of an old-fashioned chicken pot pie in soup form!
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Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast boneless skinless and cut into cubes
- 2 tablespoons butter melted
- 1 small onion diced
- 1 cup carrots sliced
- ½ cup celery diced
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- 2 tablespoons all purpose flour
- 4 cups chicken broth
- 1 cup half and half
- 1 medium potato diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons fresh parsley minced for topping
Instructions
- In a large soup pot or dutch oven, add the olive oil and heat over medium-high heat for a minute.
- Add the diced chicken to the pot and sprinkle with salt and pepper and cook it for 2-3 minutes per side until it is no longer pink on the outside but not be fully cooked in the center.
- Remove the chicken from the pot and place in a bowl and set aside.
- Add the onion, butter, carrots, and celery and sautè for 3-5 minutes until the vegetables are starting to soften.
- Then, add the garlic and thyme and cook for an additional minute.
- Sprinkle the flour over top and stir to coat all the vegetables.
- Next, add in chicken broth and stir scraping any bits from the bottom of the pan.
- Add the half-and-half, chicken, and potato cubes.
- Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10-15 minutes until the chicken is cooked through and the potatoes are tender.
- Add the peas and corn and cook for 5 more minutes.
- Top with fresh parsley.
- Serve with biscuits or bread for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For quick prep, use a rotisserie chicken or any leftover chicken you may have and add it in with the potatoes step.
- I used yukon gold potato but any kind of potato you prefer.
- 1 teaspoon of fresh thyme could be used as well.
- Use can, drained vegetables or fresh vegetables instead of frozen or use a bag of mixed vegetables.
- Add green beans or other veggies if you'd like.
- Use gluten free flour.
- Add a bay leaf or other seasoning such as a teaspoon of poultry seasoning.
Nutrition Information
Show Details
Serving
1serving
Calories
339kcal
(17%)
Carbohydrates
26g
(9%)
Protein
24g
(48%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
73mg
(24%)
Sodium
217mg
(9%)
Potassium
881mg
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4186IU
(84%)
Vitamin C
24mg
(27%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 339kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 217mg | 9% |
| Potassium | 881mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4186IU | 84% |
| Vitamin C | 24mg | 27% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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