Description
A delicious, comforting chicken pot pie soup that wraps you up like a warm blanket. Ready in under an hour and perfect for cozy meals.
Ingredients
- 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
Instructions
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 add 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.
Notes
To make this even faster, omit the fresh carrot and use a frozen bag of mixed veggies.
Use store-bought rotisserie chicken to save time.
Add oregano, thyme or basil for additional flavor if desired.
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg