Chicken pot pie soup has all the flavors of chicken pot pie, but in the form of a hearty soup. This thick and creamy chicken and vegetable soup is the perfect dish to warm you up on a cold winters’ day. It’s so easy to make and will be ready to serve in a little over 30 minutes.
We love to serve this chicken pot pie soup with warm and fluffy cheese biscuits. Alternatively, you could serve it with a pie crust, oyster crackers or a thick slice of homemade bread.
Making chicken pot pie soup is a great way to use up and leftover veggies. If you have any broccoli, cauliflower, rutabaga, or bell peppers hanging around, don’t be afraid to throw them in too. If you’re short on time, you could use a 12 ounce bag of mixed frozen vegetables instead of the fresh vegetables in this recipe.
6 tbsp unsalted butter
1 medium yellow onion diced
1 tbsp garlic minced
2 cup mushrooms sliced
1 cup celery diced about 3 stalks
1/3 cup all-purpose flour
2 1/2 cup chicken broth low sodium
2 cup 2% milk
1/2 cup heavy cream 33%
2 cup chopped carrots bite sized pieces
3 cup russet potatoes chopped and peeled into bite sized pieces
1 cup frozen peas
1 cup frozen corn
3 cup chicken breast cooked and shredded
1 tbsp italian seasoning
1 1/2 tsp garlic powder
1/2 tsp dried thyme
1 tsp salt
1 tsp cracked black pepper
2 bay leaves
3 tbsp fresh parsley chopped
In a large 5 quart pot stir together butter, diced onion, minced garlic, diced celery and sliced mushrooms over low heat until butter is melted and vegetables have started to soften. This will take about 3 minutes.
Stir in flour until white is no longer visible, about 1 to 2 minutes.
Stir in chicken stock, milk, heavy cream, carrots, potatoes, peas, corn, chicken, Italian seasoning, garlic powder, thyme, salt, pepper and bay leaves.
Stir all together until well mixed then bring to a boil and then turn down the heat to a simmer
Simmer over low heat, about 2 on stove dial, until potatoes are tender. This will be about 10 to 15 minutes. Stir often so this doesn’t come to a boil or burn at the bottom.
Remove from heat. Remove both bay leaves.
Serve hot and sprinkle fresh parsley over the top of each serving.
Calories: 284kcal | Carbohydrates: 26g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 560mg | Potassium: 768mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4989IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 2mg