Description
This Chicken Pot Pie Soup is a comforting and flavorful dish that’s perfect for a cozy meal. It’s loaded with tender chicken, a medley of vegetables, and a creamy broth, making it a satisfying and easy-to-prepare soup.
Ingredients
Units
Scale
- 6 tablespoons butter, divided
- 1 yellow onion, peeled and diced
- 1 tablespoon minced garlic
- 32 ounces chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 2 cups potatoes, peeled and diced
- 6 tablespoons all-purpose flour
- 1 cup milk
- 1 cup half and half
- 2 cups frozen peas and carrots
- 2 cups frozen corn
- 2 cups frozen green beans
- 3 cups cooked chicken, diced
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Melt 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. Add onion and cook until softened. Add garlic and cook for 1 minute more.
- Add Broth and Seasonings: Pour in chicken broth, thyme, and poultry seasoning. Bring to a boil.
- Simmer with Potatoes: Add potatoes, reduce heat to low, and simmer for about 10 minutes, or until potatoes are slightly tender.
- Make Roux: While the potatoes are simmering, melt the remaining butter in a separate saucepan over medium heat. Add flour and cook for a couple of minutes, stirring constantly.
- Create Sauce: Gradually whisk in milk to the roux until smooth. Pour the milk mixture into the large pot with the broth and vegetables. Stir to combine.
- Add Cream and Vegetables: Slowly stir in half and half. Add frozen peas and carrots, corn, and green beans. Stir to combine.
- Simmer with Chicken: Add cooked chicken and simmer over low heat for about 15 minutes, or until all vegetables are tender and heated through.
- Season and Serve: Season with salt and pepper to taste. Serve hot.
Notes
- Chicken: Use leftover cooked chicken or rotisserie chicken for convenience.
- Vegetables: You can add other vegetables, such as diced celery or mushrooms.
- Make Ahead: The soup can be made ahead of time and reheated on the stovetop or in the microwave.
- Storage: Store leftovers in the refrigerator for up to 3 days.
- Serving Suggestion: Serve with crusty bread or biscuits for a complete meal.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
