Chicken Pot Pie Soup

This delicious, made-from-scratch creamy chicken pot pie soup is the ultimate comfort food, and it’s so easy to make! 

I found an easy recipe for chicken pot pie soup on Natasha’s Kitchen that looked irresistible!  I left out 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 use up some leftover roasted chicken in the fridge. The whole family enjoyed this easy chicken pot pie soup recipe, 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.