Chicken Pot Pie Soup
Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.
Servings 6 servings
Calories 442kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion minced
- 2 cloves garlic minced
- 5 teaspoons fresh thyme chopped (or 1 1/2 teaspoons dried)
- 1 tablespoon freshly parsley chopped (or 1 teaspoon dried)
- 2 Yukon gold potatoes cut into 1/4-inch pieces (about 1 pound)
- 1 tablespoon all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 3 cups cooked chicken diced or shredded
- 1 (12 ounce) bag frozen peas and carrots
- Buttermilk biscuits for serving
Instructions
- Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
- Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
- Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, and bay leaf and bring to a boil.
- Reduce heat to simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off).
- Remove and discard bay leaf. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve warm with buttermilk biscuits.
Notes
- Cooked chicken and chicken broth: You can make both at the same time, completely from scratch with this recipe for homemade chicken broth.
- Make it even thicker: Take 3 tablespoons of cornstarch and mix it with a small amount of cold water to make a slurry. Add it to the soup as it cooks. In a few minutes, it will be even thicker.
- Cook it ahead of time: You can make this soup a few days before you need it and gently rewarm on the stove or on LOW in a slow cooker.
- Freezing: Usually, cream-based soups don't hold up as well in the freezer, because the dairy gets a grainy texture as it thaws out and gets reheated. In other words, make this recipe to enjoy sooner rather than later.
- Turkey: Great with leftover turkey, too!
- Other veggies: Corn cut off the cob, chopped green beans, fresh lima beans, finely chopped greens like kale or spinach.
Nutrition
Calories: 442kcal | Carbohydrates: 18g | Protein: 23g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 137mg | Sodium: 392mg | Potassium: 633mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1049IU | Vitamin C: 23mg | Calcium: 143mg | Iron: 2mg