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Easy Chicken Pot Pie Soup Recipe

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4.2 from 10 reviews

This Easy Chicken Pot Pie Soup offers all the comforting flavors of a classic chicken pot pie in a warm, creamy soup form. Loaded with tender chicken, potatoes, carrots, celery, and peas in a rich, savory broth thickened with butter, flour, and cream, it’s a hearty and satisfying meal perfect for cozy evenings or family dinners.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Main Ingredients

  • 6 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon fresh black pepper
  • 1 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 5 cups chicken broth
  • 2 cooked chicken breasts, shredded or diced
  • 1 cup frozen peas
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1/2 cup heavy cream

Instructions

  1. Prepare vegetables: Finely chop the onion, peel and cut the potatoes into 1-inch pieces, and mince the garlic cloves. To prevent the potatoes from browning, place them in a bowl of cool water.
  2. Sauté aromatics: In a Dutch oven or large pot, melt the butter over medium heat. Cook the diced onion until translucent, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add flour and seasonings: Sprinkle the flour evenly over the onion and garlic. Stir constantly and cook the mixture for 1-2 minutes to cook out the raw flour taste.
  4. Combine vegetables and broth: Add the Italian seasoning, salt, pepper, drained potatoes, sliced carrots, celery, and chicken broth to the pot. Stir thoroughly to dissolve the flour and scrape up any browned bits from the bottom to add flavor.
  5. Cook vegetables: Cover the pot with a lid and bring everything to a boil. Once boiling, reduce the heat to medium and simmer for 10-15 minutes, stirring occasionally, until vegetables are fork-tender.
  6. Add chicken, peas, and cream: Remove the lid, then stir in the cooked chicken, frozen peas, and heavy cream. Return the lid and let the soup simmer gently for 5 more minutes to heat through and meld flavors.
  7. Season and serve: Taste the soup and adjust seasoning as needed. Optionally garnish with fresh parsley before serving for a fresh touch.

Notes

  • Use Yukon gold potatoes for their creamy texture that holds up well in soups.
  • For a thicker soup, let it simmer uncovered a few extra minutes to reduce liquid.
  • Leftover cooked chicken from a roast or rotisserie is a convenient shortcut.
  • To make this soup dairy-free, substitute the heavy cream with coconut cream or a dairy-free alternative.

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