Description

This One Pot Chicken Pot Pie Soup is a comforting blend of shredded chicken, vibrant vegetables, and creamy goodness, making it a quick meal that brings warmth and nostalgia to any table.

Ingredients

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3 tablespoons unsalted butter
1 large white or yellow onion, diced
2 large carrots, peeled and diced
1 tablespoon minced garlic
¼ cup gluten-free all-purpose flour
5 cups low sodium chicken broth
2 small Yukon potatoes, peeled and cubed
2 bay leaves
1 teaspoon dried thyme
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
3 cups shredded rotisserie chicken
½ cup heavy cream
⅔ cup peas
⅔ cup corn
3 tablespoons fresh parsley for garnish

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Instructions

Melt butter in a large pot over medium heat. Add diced onion and carrots; sauté for 5-7 minutes until translucent.
Stir in minced garlic and add the gluten-free flour, stirring continuously for about 2 minutes.
Gradually whisk in chicken broth until smooth, then bring to a simmer.
Add diced potatoes, bay leaves, thyme, Italian seasoning, salt, black pepper, and red pepper flakes; simmer uncovered for 15-20 minutes until potatoes are tender.
Remove bay leaves, then stir in shredded chicken, heavy cream, peas, and corn. Simmer for an additional 5 minutes.
Taste and adjust seasoning, garnish with parsley, and serve hot.

Notes

For gluten-free options, use gluten-free all-purpose flour and check broth labels.
Adjust the amount of red pepper flakes for desired spice level.
Consider adding a splash of lemon juice for added brightness when serving.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 640mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 20g
Cholesterol: 70mg