Description
This Chicken Pot Pie Soup is a cozy, flavorful meal packed with tender chicken, fresh vegetables, and a creamy base. Perfect for a quick family dinner or a healthy comfort food option.
Ingredients
Scale
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 3 large carrots (peeled and sliced into rings)
- 2 stalks celery (chopped)
- 1 medium yellow onion (diced)
- 5 tablespoons all-purpose flour
- 3 cloves garlic (minced)
- 5 cups low-sodium chicken broth
- 1 ½ pounds potatoes (peeled and chopped)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon coarse ground pepper
- ½ teaspoon dried rosemary
- 3 cups shredded chicken
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- ½ cup frozen green beans
- ½ cup frozen peas
- chopped parsley (for garnish, optional)
- biscuits (for serving, optional)
Instructions
- Heat a large dutch oven or stock pot over medium heat.
- Melt the butter with the olive oil, then add the carrots, celery, and onion, cooking for 5-6 minutes until softened.
- Sprinkle the flour over the vegetables, add the garlic, and cook for 1-2 minutes while stirring.
- Slowly pour in the chicken broth, stirring constantly to keep the mixture smooth.
- Add the potatoes, salt, pepper, and rosemary. Bring to a boil, then reduce to a simmer.
- Cook on low for 15-20 minutes until the potatoes are fork tender.
- Stir in the shredded chicken, heavy cream, corn, green beans, and peas. Cook for 5 minutes until heated through.
- Serve warm with a sprinkle of chopped parsley and biscuits if desired.
Notes
Feel free to adjust the seasoning according to your taste.
For added richness, use homemade chicken broth if available.
Leftover chicken works well for this recipe.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg