Chicken Pot Pie Soup
A warm and hearty soup that captures the classic flavors of chicken pot pie in a creamy broth.
Equipment
- Dutch oven or large pot
- Wooden spoon
Ingredients
- 6 Tbsp salted butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1 lb Yukon gold potatoes peeled and cut into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts shredded or diced
- 12 oz frozen mixed vegetables
- 1/2 cup heavy cream
Instructions
- Dice the onion and mince the garlic. Peel and chop the Yukon gold potatoes into 1-inch pieces.
- In a Dutch oven or large pot, melt the salted butter over medium heat. Add the diced onions and sauté until translucent, about 4 minutes.
- Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for 1-2 minutes to form a roux.
- Add the Italian seasoning, salt, pepper, chopped potatoes, and chicken broth. Stir well to dissolve the flour and incorporate all ingredients.
- Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium and cook for 10-12 minutes until the potatoes are fork-tender.
- Remove the lid and stir in the cooked chicken and frozen mixed vegetables. Add the heavy cream and stir to combine.
- Replace the lid and let the soup simmer for another 5 minutes. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.