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Chicken Pot Pie Soup

A delicious – comforting – wrap you up in a blanket kind of soup that comes together in under an hour.  If you have time I encourage you to make this amazing ciabatta bread to go with it!

Chicken Pot Pie Soup

Chicken Pot Pie Soup


  • 6 Tbsp. Unsalted Butter
  • 1 Cup Onion, chopped
  • 2 Carrots, chopped
  • 2 Celery sticks, chopped
  • 3 Garlic cloves, minced
  • ⅓ Cup Flour
  • 5 Cups Chicken Stock
  • ¾ teaspoon Sea Salt
  • ½ teaspoon Black Pepper
  • 1 lb. Yukon Gold potatoes, peeled and sliced into ¼” thick pieces.
  • 4 Cups Cooked Chicken, (shredded)
  • 1 Cup Frozen Peas
  • 1 Cup Corn
  • ½ Cup Half and half cream
  • 1 Bay Leaf
  • ¼ cup parsley, finely chopped, plus more for garnish

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  1. Melt the butter in a large stock pot or Dutch oven.  Add the onion, celery and carrots.  Sauté for approximately 4-5 minutes over low/medium heat until they begin to soften.   Add the garlic and cook another 30 seconds. 
  2. Add the flour and stir and combine.  Continue cooking and stirring for 1-2 minutes.  
  3. Slowly add the chicken stock and whisk to break up any lumps.  Add the salt, pepper and bay leaf.
  4. Next add the potatoes and simmer for 10-12 minutes or until the potatoes are just tender. 
  5. Add the frozen peas and corn.  Bring back to a simmer then the half and half and finally the cooked shredded chicken. 
  6. Cook another 10 minutes or until the soup is hot and the chicken is heated through.  
  7. Garnish with fresh parsley. 
  8. To make this even faster, omit the fresh carrot and buy a frozen bag of mixed veggies
  9. Buy at store bought chicken and shred it instead of cooking your own. 
  10. Add some oregano, thyme or basil to the recipe if you want a little more flavor.

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