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Chicken Pot Pie Soup Recipe

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4.4 from 11 reviews

Chicken Pot Pie Soup is a comforting, creamy soup packed with tender chicken, hearty potatoes, mixed vegetables, and a flavorful broth thickened with butter and flour. This easy-to-make recipe captures the essence of classic chicken pot pie in a warm, luscious soup form perfect for cozy meals.

Ingredients

Main Ingredients

  • 6 Tbsp salted butter
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp freshly cracked black pepper
  • 1 lb Yukon gold potatoes, peeled and chopped into 1 inch chunks
  • 5 cups chicken broth
  • 2 cooked chicken breasts, shredded or diced
  • 12 oz frozen mixed vegetables
  • ½ cup heavy cream

Instructions

  1. Prepare Vegetables: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. Place the chopped potatoes in a bowl of cool water to prevent oxidation and browning.
  2. Melt Butter and Sauté: In a Dutch oven or large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add Flour: Sprinkle the all-purpose flour over the onion and garlic mixture. Stir continuously and let the flour cook for 1-2 minutes to remove the raw taste, forming a roux base for thickening.
  4. Add Seasonings and Broth: Stir in the Italian seasoning, salt, black pepper, chopped potatoes, and chicken broth. Mix well to combine and dissolve any flour clumps and browned bits from the bottom of the pot.
  5. Boil and Simmer Potatoes: Cover the pot with a lid and bring the soup up to a boil. After boiling, reduce the heat to medium and cook for 10-12 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Add Chicken and Vegetables: Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Mix thoroughly.
  7. Simmer to Finish: Place the lid back on and let the soup simmer for another 5 minutes, allowing the flavors to meld and the frozen vegetables to heat through.
  8. Adjust Seasoning and Serve: Taste the soup and add any additional salt or pepper if needed. Garnish with fresh parsley if desired and serve warm.

Notes

  • For extra flavor, you can use homemade chicken broth instead of store-bought.
  • If you prefer a thicker soup, mash some of the potatoes after cooking, then stir to combine.
  • Feel free to swap mixed vegetables with fresh veggies like carrots, peas, or green beans.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
  • To make this recipe lower in fat, substitute half-and-half or milk for the heavy cream.

Find it online: https://cozyplatter.com/chicken-pot-pie-soup-recipe/