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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Warm up with this comforting Chicken Pot Pie Soup that’s ready in under an hour. Perfect for meal prep—try it today!

Ingredients

Scale
  • 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 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
  • 1 Bay Leaf
  • 1/4 cup parsley, finely chopped, plus more for garnish

Instructions

  1. In a Dutch oven over medium heat, melt the butter. Sauté chopped onion, celery, and carrots until softened (4-5 minutes). Add minced garlic and cook for 30 seconds.
  2. Sprinkle flour over the sautéed vegetables and stir well. Cook for 1-2 minutes to eliminate raw taste.
  3. Gradually whisk in chicken stock, breaking up any lumps. Add salt, pepper, and bay leaf.
  4. Stir in sliced potatoes and simmer for 10-12 minutes until tender.
  5. Mix in frozen peas, corn, shredded chicken, and half-and-half cream; simmer for another 10 minutes.
  6. Garnish with fresh parsley before serving.

Nutrition

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