Description
A comforting, creamy chicken pot pie soup that comes together fast and delivers classic cozy flavor in every bowl.
Ingredients
6 Tbsp Unsalted Butter
1 Cup Onion, chopped
2 Carrots, chopped
2 Celery sticks, chopped
3 Garlic cloves, minced
1/3 Cup Flour
5 Cups Chicken Stock
3/4 tsp Sea Salt
1/2 tsp Black Pepper
1 lb Yukon Gold potatoes, peeled and sliced
4 Cups Cooked Chicken, shredded
1 Cup Frozen Peas
1 Cup Corn
1/2 Cup Half and half cream
1 Bay Leaf
1/4 Cup Parsley, chopped
Instructions
1. Melt the butter in a large pot. Add onion, celery, and carrots. Sauté 4–5 minutes.
2. Add garlic and cook 30 seconds.
3. Stir in flour and cook 1–2 minutes.
4. Slowly add chicken stock and whisk smooth. Add salt, pepper, and bay leaf.
5. Add potatoes and simmer 10–12 minutes.
6. Add peas and corn. Bring to a simmer.
7. Stir in half and half and shredded chicken.
8. Cook 10 minutes until hot. Garnish with parsley.
Notes
Serve hot with crusty bread.
Soup thickens as it cools; add stock when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 380
- Sugar: 5
- Sodium: 710
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 24
- Cholesterol: 95