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Chicken Pot Pie Soup

Chicken pot pie soup is so quick and easy to make, it’s perfect for a busy weeknight. You can make this recipe even easier by using a bag of frozen vegetables if you prefer.
Course Main Course
Cuisine American
Keyword Chicken Pot Pie Soup Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10
Calories 284kcal

Ingredients

  • 6 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 1 tbsp garlic minced
  • 2 cup mushrooms sliced
  • 1 cup celery diced about 3 stalks
  • 1/3 cup all-purpose flour
  • 2 1/2 cup chicken broth low sodium
  • 2 cup 2% milk
  • 1/2 cup heavy cream 33%
  • 2 cup chopped carrots bite sized pieces
  • 3 cup russet potatoes chopped and peeled into bite sized pieces
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 cup chicken breast cooked and shredded
  • 1 tbsp italian seasoning
  • 1 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 bay leaves
  • 3 tbsp fresh parsley chopped

Instructions

  • In a large 5 quart pot stir together butter, diced onion, minced garlic, diced celery and sliced mushrooms over low heat until butter is melted and vegetables have started to soften. This will take about 3 minutes.
  • Stir in flour until white is no longer visible, about 1 to 2 minutes.
  • Stir in chicken stock, milk, heavy cream, carrots, potatoes, peas, corn, chicken, Italian seasoning, garlic powder, thyme, salt, pepper and bay leaves.
  • Stir all together until well mixed then bring to a boil and then turn down the heat to a simmer
  • Simmer over low heat, about 2 on stove dial, until potatoes are tender. This will be about 10 to 15 minutes. Stir often so this doesn’t come to a boil or burn at the bottom.
  • Remove from heat. Remove both bay leaves.
  • Serve hot and sprinkle fresh parsley over the top of each serving.

Notes

Pre-cut veggies could be used from the produce section, same cooking time. A 12 ounce bag of mixed frozen veggies could be used to substitute for the corn, peas, and cook time would stay the same.

Nutrition

Calories: 284kcal | Carbohydrates: 26g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 560mg | Potassium: 768mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4989IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 2mg