Chicken Pot Pie Soup

Chicken Pot Pie Soup

from flavormosaic.com
40 min
6 servings

This easy one-pot Chicken Pot Pie Soup is like chicken pot pie but in soup form without the crust. Tender juicy rotisserie chicken or leftover turkey can be used in this hearty Fall comfort food.

Ingredients

  • 5 Tablespoons butter
  • 1 medium onion (diced)
  • 1 Tablespoon minced garlic (3-4 cloves)
  • 3 celery stalks (diced)
  • ⅓ cup all purpose flour
  • 5 cups chicken broth
  • ½ cup dry white wine
  • 3 carrots (peeled and sliced)
  • 4 medium potatoes (cubed)
  • 2 cups cooked chicken, shredded
  • 1 cup corn (fresh, frozen or canned)
  • 1 cup peas (fresh, frozen or canned)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 bay leaves
  • 2 Tablespoons parsley (dried or fresh minced)
  • 1 teaspoon poultry seasoning or bouillon
  • 1 cup heavy cream
  • Biscuit (homemade or canned for serving)

Directions

  1. 1

    In a large saute pan, melt the butter and cook the onions, garlic and celery until the onions are translucent.

  2. 2

    Add the flour and stir until well combined.

  3. 3

    Whisk in the broth and wine.

  4. 4

    Add the carrots and potatoes and cook until the potatoes are fork tender.

  5. 5

    Add the chicken, corn, peas, salt, pepper, bay leaves, parsley and poultry seasoning. Cook an additional 10 minutes.

  6. 6

    Add the heavy cream and heat.

  7. 7

    Remove the bay leaves before serving.

  8. 8

    Serve each bowl of soup with a biscuit.