Chicken Pot Pie Soup
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
442 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Pot Pie Soup
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Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.
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Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and minced
- 2 cloves garlic minced
- 5 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 2 Yukon gold potatoes cut into 1/4-inch pieces (about 1 pound)
- 1 tablespoon all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 3 cups cooked chicken diced or shredded
- 1 (12 ounce) bag frozen peas and carrots
- buttermilk biscuits for serving
Instructions
- Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
- Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
- Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, and bay leaf and bring to a boil.
- Reduce heat to simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off).
- Remove and discard bay leaf. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve warm with buttermilk biscuits.
Notes
- Cooked chicken and chicken broth: You can make both at the same time, completely from scratch with this recipe for homemade chicken broth.
- Make it even thicker: Take 3 tablespoons of cornstarch and mix it with a small amount of cold water to make a slurry. Add it to the soup as it cooks. In a few minutes, it will be even thicker.
- Cook it ahead of time: You can make this soup a few days before you need it and gently rewarm on the stove or on LOW in a slow cooker.
- Freezing: Usually, cream-based soups don't hold up as well in the freezer, because the dairy gets a grainy texture as it thaws out and gets reheated. In other words, make this recipe to enjoy sooner rather than later.
- Turkey: Great with leftover turkey, too!
- Other veggies: Corn cut off the cob, chopped green beans, fresh lima beans, finely chopped greens like kale or spinach.
Nutrition Information
Show Details
Calories
442kcal
(22%)
Carbohydrates
18g
(6%)
Protein
23g
(46%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Cholesterol
137mg
(46%)
Sodium
392mg
(16%)
Potassium
633mg
(18%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1049IU
(21%)
Vitamin C
23mg
(26%)
Calcium
143mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 137mg | 46% |
| Sodium | 392mg | 16% |
| Potassium | 633mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 23mg | 26% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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