Chicken Pot Pie Soup

Chicken Pot Pie Soup

from preppykitchen.com
Soup
55 min
6 servings
569 kcal / serving

Thick, hearty, and creamy, this Chicken Pot Pie Soup is a comforting meal that's great for cold winter weather! It is so easy to make and full of flavor.

Ingredients

  • ⅓ cupunsalted butter ((38g))
  • 1 mediumyellow onion (diced)
  • 3 mediumcarrots (peeled and chopped)
  • 3celery stalks (thinly sliced)
  • 5garlic cloves (peeled and minced)
  • ⅓ cupall-purpose flour ((40g))
  • 6 cupschicken stock ((1.5l))
  • 1 poundyukon gold potatoes (peeled and cut into 1/2-inch cubes (450g))
  • 2 teaspoonsfresh thyme
  • 2 teaspoonskosher salt
  • 1 teaspoonground black pepper
  • 4 cupscooked shredded chicken ((about 1 rotisserie chicken))
  • 1 cupfrozen peas ((135g))
  • 1 cupfrozen corn ((145g))
  • ½ cupmilk ((120ml))
  • ½ cupheavy cream ((120ml))
  • ¼ cupchopped parsley

Directions

  1. 1

    In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.

  2. 2

    Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.

  3. 3

    Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.

  4. 4

    Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley just before serving.