Chicken Pot Pie Soup Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Soup Recipe
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Thanks to this Chicken Pot Pie Soup recipe, you can now enjoy all of the delicious flavors you know and love in the traditional dish but in a fraction of the time! A creamy, herb-backed broth is full of carrots, peas, and shredded chicken and served with flaky pie crust crackers.
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Ingredients
- 4 tablespoons salted butter
- 1 small sweet onion finely diced
- 3 medium carrots peeled and cut into ½-inch slices
- 2 celery ribs diced
- 4 garlic cloves finely minced
- ⅓ cup all-purpose flour
- 3 cups broth
- 2 cups water
- 1 tablespoon better than bouillon chicken flavor
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 pound Yukon gold potatoes cut into 1-inch pieces
- 1 ½ pounds boneless, skinless chicken thighs
- ¾ cup frozen peas
- ¾ cup frozen corn
- 1 cup whole milk
- Fresh flat-leaf parsley or thyme chopped, optional
Pie Crust Crackers (Optional)
- 1 inch pie crust prepared
- 2 tablespoons butter melted, divided
- ½ teaspoon salt divided
Instructions
- For the Chicken Pot Pie Soup: Add the butter to a large pot or Dutch oven over medium heat. When the butter begins to melt, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Sprinkle in the flour and stir until the vegetables are coated. Add in ½ cup of the chicken broth and stir to combine. Add in an additional ½ cup of broth, and stir until a thick paste forms. This should take about 15 seconds. In 1-cup increments, add remaining broth followed by the water, stirring well after each addition.
- Add the Better Than Bouillon, rosemary, thyme, parsley, salt, black pepper, and potatoes. Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- Transfer the cooked chicken to a cutting board and shred it using two forks.
- Add the peas, corn, and milk to the pot, along with the shredded chicken. Stir until everything is well combined. Turn the heat to medium and cook for 5-10 minutes, or until the potatoes are tender.
- For the Pie Crust Crackers: Line a baking sheet with parchment paper and preheat the oven to 400°F.
- Using a 1-inch circle cookie cutter, cut the pie crust circles and place them on the prepared baking sheet. Brush the pie crust circles with 1 tablespoon of melted butter and sprinkle them with ¼ teaspoon of salt. Bake for 10-12 minutes, or until the edges begin to brown slightly. Remove from the oven and brush them with the remaining 1 tablespoon of butter and sprinkle with the remaining ¼ teaspoon salt.
- Serve the soup with fresh chopped parsley or thyme and the pie crust crackers, if desired.
Notes
- Nutrition: Nutrition information is calculated without the optional pie crust crackers.
- Storage: Leftover soup will keep in the fridge in an airtight container for up to 3 to 5 days.
Nutrition Information
Show Details
Calories
374kcal
(19%)
Carbohydrates
37g
(12%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
129mg
(43%)
Sodium
1175mg
(49%)
Potassium
899mg
(26%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
6152IU
(123%)
Vitamin C
28mg
(31%)
Calcium
117mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 129mg | 43% |
| Sodium | 1175mg | 49% |
| Potassium | 899mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 6152IU | 123% |
| Vitamin C | 28mg | 31% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* 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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