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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Warm up your evenings with this delightful Chicken Pot Pie Soup, a creamy and comforting dish that encapsulates the essence of home-cooked goodness. This soup is loaded with tender chicken, fresh vegetables, and hearty Yukon Gold potatoes, all enveloped in a rich broth that feels like a warm hug. Perfect for busy weeknights or gatherings with loved ones, this recipe comes together in under an hour. You can easily customize it to suit your family’s tastes or use what you have on hand. Enjoy it on its own or pair it with crusty bread for a satisfying meal that will quickly become a staple in your household.

Ingredients

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  • 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 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 lb. Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces
  • 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, finely chopped, plus more for garnish

Instructions

  1. In a Dutch oven over medium heat, melt the unsalted butter. Add chopped onion, celery, and carrots; sauté for 4–5 minutes until softened. Stir in minced garlic for an additional 30 seconds.
  2. Sprinkle in flour and mix well; cook for 1–2 minutes to create a roux.
  3. Gradually whisk in chicken stock until smooth. Season with salt, pepper, and bay leaf.
  4. Add sliced Yukon Gold potatoes and simmer for 10–12 minutes until tender.
  5. Stir in frozen peas and corn, then pour in half-and-half and shredded chicken; simmer until heated through.
  6. Remove bay leaf, garnish with parsley, and serve hot.

Nutrition

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