Description
This hearty Chicken Pot Pie Soup combines all the comforting flavors of a classic pot pie into a creamy, savory soup form. Loaded with tender shredded chicken, tender Yukon Gold potatoes, crisp vegetables, and a rich creamy broth, this soup is perfect for a cozy meal any time of year. It’s easy to prepare on the stovetop in about 40 minutes and serves 8 generously.
Ingredients
Soup Base
- 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 Bay Leaf
Main Ingredients
- 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
Garnish
- 1/4 cup parsley, finely chopped, plus more for garnish
Instructions
- Sauté the Vegetables: Melt the butter in a large stock pot or Dutch oven over low to medium heat. Add the chopped onion, celery, and carrots and sauté for 4-5 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds to release the aroma.
- Add Flour to Thicken: Stir in the flour and cook everything together for 1-2 minutes, stirring constantly to avoid lumps and to cook out the raw flour taste.
- Pour in Chicken Stock: Slowly whisk in the chicken stock, stirring continuously to break up any lumps, and add the sea salt, black pepper, and bay leaf for flavor.
- Cook Potatoes: Add the sliced Yukon Gold potatoes to the pot and bring to a simmer. Let cook gently for 10-12 minutes or until the potatoes become just tender but not falling apart.
- Add Veggies and Chicken: Stir in the frozen peas and corn. Bring the soup back to a simmer, then stir in the half and half cream followed by the shredded cooked chicken.
- Simmer and Heat Through: Let the soup simmer for another 10 minutes so all the flavors meld and the chicken heats through.
- Finish and Garnish: Remove the bay leaf and stir in the chopped parsley. Serve the soup hot garnished with additional fresh parsley.
- Optional Shortcuts: For a quicker prep, replace fresh carrots with a bag of frozen mixed vegetables and use store-bought cooked chicken instead of cooking your own.
- Flavor Variations: Enhance the flavor by adding a pinch of dried oregano, thyme, or basil according to your taste preference.
Notes
- Use Yukon Gold potatoes for the best texture—they hold up well without turning mushy.
- Make sure to whisk the stock in gradually after adding flour to prevent lumps.
- Omit cream or use a dairy-free alternative for a lighter or lactose-free soup.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to a month.
- Adjust salt and pepper to taste depending on the saltiness of your chicken stock.
