Chicken Pot Pie Soup
User Reviews
5
Chicken Pot Pie Soup
Description
Chicken Pot Pie Soup starts by sautéing diced onion in butter, forming a savory base enhanced with flour to thicken the mixture. Seasoned with salt, pepper, smoked paprika, mustard, and thyme, the soup builds layers of flavor before gradually adding chicken broth and milk for creaminess. Potatoes, carrots, and frozen mixed vegetables are simmered until soft.
Shredded chicken is added near the end to warm through without drying out, maintaining tender bites of meat throughout the soup. The texture balances creamy broth with softly cooked vegetables and chunks of chicken, echoing the filling of traditional pot pie but in a cozy, spoonable form.
This soup can be served as a hearty lunch or light dinner and pairs well with crusty bread. Using rotisserie chicken expedites the process, but raw chicken breast or thighs can be substituted, cooked with the vegetables until easily shredded. Adjust salt to taste depending on the chicken choice.
Including smoked paprika and ground mustard adds subtle warmth and depth without overwhelming the classic flavors. The soup freezes well for later meals and reheats gently to preserve the texture.
Ingredients
- ⅓ cup butter unsalted
- 1 yellow onion diced (about 1 cup, medium
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon black pepper ground
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- ⅛ teaspoon thyme dried
- 4 cups chicken broth
- 2 cups milk whole
- 1 pound gold potatoes chopped into ½” pieces (about 3 cups)
- 2 carrot cut into coins, large
- 2 ½ cups mixed vegetables 11 oz, frozen
- 3 cups chicken this is about 1 picked rotisserie chicken for me, or see note to substitute raw chicken meat, shredded
Instructions
- Place butter in a large Dutch oven or soup pot and cook over medium heat until melted.
- Add onion and saute until softened (about 5 minutes).
- Sprinkle flour over vegetables and stir until absorbed.
- Add salt, pepper, smoked paprika, mustard, and thyme and stir to combine.
- Drizzle in chicken broth slowly, while stirring.
- Gradually stir in milk and stir until well-combined.
- Add potatoes and carrots and frozen veggies and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until potatoes are tender when pierced with a fork.
- Reduce heat to medium-low and add chicken. Simmer for 15 minutes or until chicken is warmed through, then serve.
Notes
- Raw chicken breast or thighs can replace rotisserie chicken; add with potatoes and cook until it shreds easily.
- Adjust salt after cooking when using raw chicken, as rotisserie chicken often adds saltiness.
- This soup reheats well and can be frozen for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 409kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 93mg | 31% |
| Sodium | 1109mg | 46% |
| Potassium | 899mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 7813IU | 156% |
| Vitamin C | 25mg | 28% |
| Calcium | 160mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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