Chicken Pot Pie Soup Recipe
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
662 kcal
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Course
Main Course, Soup
Chicken Pot Pie Soup Recipe
Description
This Chicken Pot Pie Soup Recipe starts by sautéing onion and garlic in butter to form a flavor base. A roux is created by stirring flour into the softened vegetables. Then chicken base, chicken broth, and heavy cream are added to build a rich, velvety soup. Tender chunks of cooked, shredded chicken along with cubed potatoes, frozen peas, and carrots give the soup body and variety. Nutmeg and black pepper provide subtle seasoning while salt can be adjusted to taste.
The soup simmers gently to allow flavors to meld and ingredients to cook through. Optional parsley sprinkled on top adds a fresh note when serving warm.
Potatoes can be cooked separately if preferred to control their doneness and added just before serving.
This soup works well as a filling lunch or dinner, offering the creamy satisfaction of pot pie filling in a spoonable form without the pastry crust. It can be served with crusty bread or crackers alongside.
Ingredients
- 1 chicken cooked, deboned and shredded
- 4 teaspoon chicken base found by bouillon in grocery store
- 2-3 chicken bouillon cube optional
- 2 potato cubed
- 9 oz pea frozen
- 9 oz carrot frozen
- 1 tablespoon garlic minced
- 1 onion diced
- 1/3 cup butter
- 1/4 cup flour
- 1 cup chicken broth
- 4 cups heavy cream
- 1 pinch nutmeg
- 1/2 teaspoon black pepper
- salt to taste
- parsley optional
Instructions
- In Dutch oven, sauté onion and garlic in butter for about 2-4 minutes, or until tender.
- Sprinkle flour over the onion and stir to create a roux.
- Add in the chicken base, chicken broth, bouillon cubes (if using), and heavy cream. Stir until combined.
- Add in the chicken, potatoes, nutmeg, pepper, salt, and peas/carrots, stirring to combine.
- Lightly simmer for about 10-15 minutes, stirring regularly.
- Sprinkle with Parsley if desired and serve warm.
Notes
- Cooking the potatoes separately before adding them to the soup helps ensure they become tender without overcooking the other ingredients.
- For a one-pot approach, add raw potatoes to the soup earlier and increase simmering time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 58g | 89% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 256mg | 85% |
| Sodium | 984mg | 41% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 5016IU | 100% |
| Vitamin C | 8mg | 9% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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