Chicken Pot Pie Soup
A comforting blend of chicken, vegetables, and herbs that feels like a hug in a bowl. Perfect for weeknights or gatherings.
Ingredients
Base Ingredients
- 6 Tbsp Unsalted Butter adds richness
- 1 Cup Onion, chopped for flavor and aroma
- 2 Carrots chopped adds sweetness and texture
- 2 Celery sticks chopped for freshness and crunch
- 3 cloves Garlic, minced enhances flavor
- 1/3 Cup Flour thickens the soup
- 5 Cups Chicken Stock provides the base flavor
- 3/4 tsp Sea Salt for seasoning
- 1/2 tsp Black Pepper adds mild spice
- 1 lb Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces for creaminess and texture
- 4 Cups Cooked Chicken, shredded the main protein source
- 1 Cup Frozen Peas adds color and sweetness
- 1 Cup Corn adds sweetness and texture
- 1/2 Cup Half and half cream for creaminess
- 1 ea Bay Leaf enhances flavor
- 1/4 Cup Parsley, finely chopped, plus more for garnish adds brightness
Instructions
Preparation
- Begin by melting the unsalted butter in a large pot over medium heat.
- Add the chopped onion to the pot, stirring occasionally. Sauté for about five minutes, until the onion is translucent.
- Incorporate the chopped carrots and celery. Cook for an additional five minutes.
- Add the minced garlic, stirring for about a minute until aromatic.
- Sprinkle the flour over the vegetable mixture and mix well to coat evenly.
- Gradually pour in the chicken stock while stirring consistently to dissolve the flour.
- Season the soup with sea salt and black pepper, tasting to adjust seasoning.
- Add the sliced Yukon Gold potatoes into the pot and stir to submerge.
Cooking
- Allow to gently simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are tender, stir in the shredded chicken, frozen peas, and corn.
- Stir in the half-and-half cream until fully combined.
- Toss in the bay leaf and chopped parsley, allowing to simmer gently.
- Remove the bay leaf before serving.
Notes
Enjoy as a comforting breakfast, snack, or dinner. Leftovers last in the fridge for 3-4 days. Reheat gently on the stove.