Description
This recipe for Chicken Pot Pie Soup is a hearty and comforting meal that’s perfect for a cold day. It’s made with tender chicken, creamy potatoes, vegetables, and a flavorful broth.
Ingredients
Units
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- 6 tablespoons salted 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 freshly cracked black pepper
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts, shredded or diced
- 12 ounces bag frozen mixed vegetables
- 1/2 cup heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Prepare Vegetables: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
- Make Roux: In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
- Add Broth and Potatoes: Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
- Simmer until Potatoes are Tender: Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
- Add Chicken and Vegetables: Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
- Season and Serve: Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!
Notes
- Chicken: You can use cooked rotisserie chicken or leftover turkey in place of the cooked chicken breasts.
- Potatoes: Yukon Gold potatoes are a good choice for this recipe because they have a smooth, creamy texture and hold their shape well when cooked.
- Vegetables: You can use a variety of frozen mixed vegetables, such as peas, carrots, corn, and green beans.
- Garnish: Fresh parsley is a great garnish for this soup, but you can also use other herbs, such as chives or basil.
Nutrition
- Serving Size: 1 cup
- Calories: 300kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
