Chicken Pot Pie Soup
User Reviews
4.6
438 reviews
Excellent
Chicken Pot Pie Soup
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This easy, creamy chicken pot pie soup is made from scratch and the ultimate comfort food. We like to serve the soup with pie crust crackers, which are fun and easy to make. Enjoy a bowl for lunch or dinner!
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Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 2 medium yukon gold potatoes, diced
- 1/4 cup all-purpose flour (can use gluten-free flour)
- 4 cups chicken broth
- 1 1/2 cups milk (we use 2%)
- 1 1/2 teaspoons chopped fresh thyme
- 2 cups shredded chicken or leftover turkey
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh chopped parsley
- pie crust optional for making pie crust crackers, see note
Instructions
- In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
- Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional 1/2 cup of milk.
- Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
- To make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite pie crust, store bought is fine. Carefully transfer pie crust to a large baking sheet that is lined with a Silpat baking mat or parchment paper. Brush the pie crust with a little melted butter and sprinkle with a little salt. Cut into thick strips with a pizza cutter or knife. Bake for 12-15 minutes or until pie crust crackers are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.
Notes
- You can use store bought pie crust for the crackers.
- Store leftover soup in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
26mg
(9%)
Sodium
623mg
(26%)
Potassium
607mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3845IU
(77%)
Vitamin C
27.1mg
(30%)
Calcium
116mg
(12%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 623mg | 26% |
| Potassium | 607mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3845IU | 77% |
| Vitamin C | 27.1mg | 30% |
| Calcium | 116mg | 12% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
438 reviews
Excellent
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