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 a chicken pot pie soup recipe on Natasha’s Kitchen that looked delicious, and I couldn’t wait to make it!  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 easy to throw together, and I was happy to use up leftover roasted chicken from 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

Serving:

• Biscuits

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, bring back to a simmer, and cook for 5 minutes.  Taste and re-season with bouillon, salt, or pepper, if needed.

Ladle into bowls and serve. Enjoy.