Chicken Pot Pie Soup Recipe
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
274 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Soup Recipe
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Comfort food is at its best with this chicken pot pie soup recipe. It's creamy, loaded with veggies, and cooks on the stovetop.
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Ingredients
- 2 tablespoons unsalted butter diced
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 3 carrots peeled and diced
- 2 celery stalks diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat.
- Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the carrots and celery and sauté for an additional 5 minutes, until slightly softened.
- Sprinkle the flour over the vegetables and stir until well combined.
- Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
- Add the shredded chicken, frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper to the pot.
- Bring the soup to a simmer and let it cook for 10-15 minutes, until the vegetables are tender and the soup has thickened.
- Place soup in bowls and garnish with fresh parsley if desired.
- Serve with biscuits on top.
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
- In a slow cooker liner, combine butter, onion, garlic, carrots, celery, chicken broth, thyme, salt and pepper.
- If you're using uncooked chicken, add 2 chicken breasts at this point. If the chicken is already cooked, add it later.
- Cover and cook on low for 6 hours. (If using chicken breasts, the chicken should be cooked through and easily shredded with a fork.)
- About 1 hour before serving shred chicken with two forks (or add in the cooked chicken, and add in the peas and corn.
- Then stir in heavy cream. Cover and heat through for one more hour.
- If you want the soup thicker, add more heavy cream or you can make a cornstarch slurry with 1/4 cup heavy cream and two tablespoons of cornstarch. Drizzle this into the soup before slow cooking for the last hour.
- Set the Instant Pot to Sauté and add the unsalted butter.
- Add the onion, garlic, carrots and celery. Sauté for 5-7 minutes or until the onions are translucent. Press cancel and add 1 cup of the broth to deglaze the pot.
- Add the remaining broth, cooked chicken, peas, corn, thyme, salt and pepper.
- Put the lid on the Instant Pot and set to high pressure for 10 minutes. Allow to natural release for 5 minutes, then open the valve to release any extra pressure.
- Add the heavy cream and mix to heat through.
- If the soup isn't thick enough, you can thicken it with a cornstarch slurry as explained above.
Nutrition Information
Show Details
Calories
274kcal
(14%)
Carbohydrates
20g
(7%)
Protein
17g
(34%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
71mg
(24%)
Sodium
1035mg
(43%)
Potassium
427mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5719IU
(114%)
Vitamin C
15mg
(17%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 1035mg | 43% |
| Potassium | 427mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5719IU | 114% |
| Vitamin C | 15mg | 17% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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