Chicken Pot Pie Soup
This easy recipe for Chicken Pot Pie Soup transforms the timeless flavors of chicken pot pie into a creamy, comforting soup! Full of chicken, potatoes, and veggies in a rich broth, it’s a hug-in-a-bowl meal that everyone will love. Stovetop, slow cooker, and Instant Pot instructions included.
Servings: 4
Ingredients
- 3 tbsp butter
- 1 cup onion diced
- 2 carrots diced
- 2 celery diced
- 4 garlic cloves minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 cup all purpose flour
- 32 oz. chicken broth
- 1 lb. boneless chicken thighs or breasts (4 thighs or 2 breasts)
- 3 Yukon gold potatoes peeled and diced
- 1 cup frozen peas
- 1/2 cup half and half
- fresh thyme or parsley for garnish
Instructions
- Heat butter in a large pot or dutch oven over medium heat. Once melted, add the onion, carrots and celery and sauté until soft, about 5 minutes. Then, add the garlic, italian seasoning and salt and sauté for 1 minute.
- Sprinkle the flour overtop and stir continuously for 1 minute. Slowly pour in the chicken broth, then add the chicken and potatoes to the pot.
- Bring the soup to a boil, then reduce heat to a simmer, partially cover the pot and simmer the soup for 15-20 minutes until the potatoes are soft and the chicken is cooked.
- Remove the chicken to a cutting board and use two forks to shred it, then return it to the pot and stir to combine.
- Add the peas and half and half to the pot and simmer the soup for 5 more minutes.
- Ladle the soup into bowls, then sprinkle with black pepper and fresh thyme. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 570kcal | Carbohydrates: 45g | Protein: 27g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 149mg | Sodium: 1645mg | Potassium: 1176mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5937IU | Vitamin C: 46mg | Calcium: 120mg | Iron: 3mg
