Chicken Pot Pie Soup
User Reviews
4.9
279 reviews
Excellent
Chicken Pot Pie Soup
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Thick, hearty, and creamy, this Chicken Pot Pie Soup is a comforting meal that's great for cold winter weather! It is so easy to make and full of flavor.
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Ingredients
- ⅓ cup unsalted butter (38g)
- 1 medium yellow onion diced
- 3 medium carrots peeled and chopped
- 3 celery stalks thinly sliced
- 5 garlic cloves peeled and minced
- ⅓ cup all-purpose flour (40g)
- 6 cups chicken stock (1.5L)
- 1 pound Yukon gold potatoes peeled and cut into 1/2-inch cubes (450g)
- 2 teaspoons fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 cups cooked shredded chicken (about 1 rotisserie chicken)
- 1 cup frozen peas (135g)
- 1 cup frozen corn (145g)
- ½ cup milk (120ml)
- ½ cup heavy cream (120ml)
- ¼ cup chopped parsley
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Instructions
- In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.
- Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.
- Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley just before serving.
Notes
- If you do not have fresh thyme, you can use dried thyme. Use around ½ teaspoon of dried thyme instead of 2 teaspoons of fresh thyme, as dried herbs are stronger than fresh herbs.
- If you want to make the soup lighter, you can swap the heavy cream for half and half or more milk. It won’t be as rich, but it’ll still be delicious.
- Make sure to cut the potatoes as uniformly as possible, so it cooks evenly in the soup. You’ll have to simmer the soup for longer if you cut them larger.
- You can swap the frozen corn and peas for canned or fresh if that is what you have on hand.
- Serve this pot pie soup with my drop biscuit recipe, biscuit recipe, cheese biscuit recipe, or artisan bread! This thick soup is perfect for dipping.
Nutrition Information
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Calories
569kcal
(28%)
Carbohydrates
45g
(15%)
Protein
36g
(72%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
129mg
(43%)
Sodium
1235mg
(51%)
Potassium
1146mg
(33%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
6222IU
(124%)
Vitamin C
36mg
(40%)
Calcium
104mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 129mg | 43% |
| Sodium | 1235mg | 51% |
| Potassium | 1146mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 6222IU | 124% |
| Vitamin C | 36mg | 40% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
279 reviews
Excellent
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