Chicken Pot Pie Soup
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Chicken Pot Pie Soup
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Warm up with a bowl of creamy Chicken Pot Pie Soup, a comforting twist on the classic chicken pot pie recipe! Loaded with tender chicken, hearty potatoes, and vibrant vegetables in a luscious creamy broth, this soup is perfect for busy weeknights or cozy weekends during the colder months.
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Ingredients
- 6 Tablespoons salted butter
- 1 medium yellow onion chopped
- 3-4 medium carrots sliced
- 2 celery ribs finely chopped
- 3 cloves garlic minced
- 8 ounces white or brown mushrooms sliced
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 2 teaspoons kosher salt or to taste
- 1 teaspoon Better than Bouillon roasted chicken bouillon
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Pinch of oregano and/or cayenne pepper (optional)
- 1 ½ lbs Yukon gold potatoes diced large about 1/2" thick (about 4-5 medium potatoes)
- 2 boneless, skinless chicken breasts (about 1 pound) or 5 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy cream
- ¼ cup finely chopped fresh parsley + more for garnish
- warm buttermilk biscuits
Instructions
- In a large dutch oven or pot over medium-high heat, melt the butter. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened slightly.
- Add the garlic and mushrooms. Cook for another another 5 minutes, stirring occasionally.
- Sprinkle the flour over the sauteed vegetables and stir. Cook for 1 minute while stirring.
- Add the chicken broth, chicken, potatoes, salt, chicken bouillon, thyme, pepper, and pinch of oregano or cayenne pepper, if using. Bring to a boil, then reduce the heat to medium-low, partially cover, and simmer for 12 to 15 minutes until the potatoes are fork tender.
- Add the frozen peas, corn, heavy cream, and parsley. Continue to simmer for about 5 minutes until the veggies and potatoes are tender and cooked through. Taste and adjust the seasoning as needed, then serve with warm buttermilk biscuits.
Notes
- You can use a Costco rotisserie chicken for convenience.
- Green beans are an excellent substitute if you'd prefer them over peas.
- You can bake the buttermilk biscuits from a can from the refrigerated section in the grocery store or make them from-scratch. I like to make the biscuit dough first and cut them out, then refrigerate the unbaked biscuits on a baking sheet until shortly before the soup finishes. That way I can pop them in the oven and they can bake just in time to serve them with the soup.
- Store: Keep cooled soup in an airtight container in the fridge for 3-4 days.
- Freeze: Freeze without the cream for up to 3 months; add cream when reheating for best texture.
- Reheat: Warm gently on the stove or microwave in intervals, stirring until hot.
- Make Ahead: Prep everything except the cream, peas, and corn a day ahead; finish cooking when ready to serve.
Nutrition Information
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Calories
312kcal
(16%)
Carbohydrates
32g
(11%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
61mg
(20%)
Sodium
1366mg
(57%)
Potassium
815mg
(23%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
4466IU
(89%)
Vitamin C
29mg
(32%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 1366mg | 57% |
| Potassium | 815mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4466IU | 89% |
| Vitamin C | 29mg | 32% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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