Chicken Pot Pie Soup

This delicious made-from-scratch creamy chicken pot pie soup is the ultimate comfort food that is so easy to make! 

I found an easy recipe for chicken pot pie soup on Natasha’s Kitchen that looked irresistible!  I adapted the recipe to exclude the mushrooms because I didn’t have any on hand and I didn’t feel like going to the store.  The soup was so easy to throw together and I was happy to be able to use up some leftover roasted chicken that I had in the fridge. The whole family enjoyed this chicken pot pie soup and it paired nicely with homemade biscuits and a tasty salad.

Chicken Pot Pie Soup

Ingredients:

• 6 tbsp butter
• 1 small yellow onion, diced
• 3 carrots, sliced into rings
• 2 stalks of celery, sliced
• 3-4 cloves of garlic, minced
• ⅓ cup flour
• 6 cups chicken broth
• ½-1 tsp chicken bouillon powder, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 lb Yukon gold potatoes, peeled & diced into ¼-inch pieces
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup frozen corn
• ½ cup heavy cream
• 2 tbsp fresh parsley, chopped finely

How to Make Chicken Pot Pie Soup

Heat the butter in a large Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring often, for 6-7 minutes, or until softened.

Add the garlic and flour and cook, stirring constantly, for 1 minute. Slowly whisk in the chicken broth then add the potatoes. Season with chicken bouillon powder, sea salt, and freshly cracked pepper, to taste. Partially cover and simmer for 15-20 minutes, or until the potatoes are tender.

Add the chicken, peas, corn, heavy cream, and parsley and bring back to a simmer and cook for an additional 5 minutes.  Taste and re-season with bouillon, salt, or pepper, if needed. Ladle into bowls and serve. Enjoy.

Chicken Pot Pie Soup

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Lunch, Soup

Cuisine: American

Servings: 8 +

Author: Adapted by Pam - For the Love of Cooking / Original by Natasha's Kitchen

Equipment

• Large Dutch oven

Ingredients

• 6 tbsp butter
• 1 small yellow onion, diced
• 3 carrots, sliced into rings
• 2 stalks of celery, sliced
• 3-4 cloves of garlic, minced
• ⅓ cup flour
• 6 cups chicken broth
• ½-1 tsp chicken bouillon powder, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 lb Yukon gold potatoes, peeled & diced into ¼-inch pieces
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup frozen corn
• ½ cup heavy cream
• 2 tbsp fresh parsley, chopped finely

Instructions

• Heat the butter in a large Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring often, for 6-7 minutes, or until softened. 
• Add the garlic and flour and cook, stirring constantly, for 1 minute.
• Slowly whisk in the chicken broth then add the potatoes. Season with chicken bouillon powder, sea salt, and freshly cracked pepper, to taste.
• Partially cover and simmer for 15-20 minutes, or until the potatoes are tender.
• Add the chicken, peas, corn, heavy cream, and parsley and bring back to a simmer and cook for an additional 5 minutes. 
• Taste and re-season with bouillon, salt, or pepper, if needed. Ladle into bowls and serve. Enjoy. 

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