Description
Chicken Pot Pie Soup is the epitome of comfort food, wrapping you in a cozy embrace with every spoonful. This creamy and hearty soup captures the essence of a classic chicken pot pie in a simplified, one-pot dish that is perfect for chilly evenings or family gatherings. With tender pieces of chicken, a medley of fresh vegetables, and a rich, savory broth, it delivers warmth and satisfaction that’s hard to resist. Enjoy this delicious soup on its own or pair it with your favorite bread for an unbeatable meal experience.
Ingredients
Scale
- 4 large russet potatoes
- 1 lb. boneless, skinless chicken breasts
- 1 yellow onion
- 2 stalks celery
- 3 cloves garlic
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 3 cups chicken broth
- 2 cups half-and-half
- ¼ cup flour
- seasonings: salt, pepper, thyme, rosemary, parsley
Instructions
- Peel and dice potatoes; boil until fork-tender.
- In a separate pot, heat olive oil and cook chicken until golden brown; set aside.
- Sauté onions and celery in the same pot; add garlic and flour.
- Gradually stir in chicken broth and half-and-half until combined.
- Mix in cream of chicken soup and seasonings; allow to simmer.
- Blend in mashed potatoes for creaminess; return the chicken to the pot along with frozen vegetables.
- Heat through before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 384
- Sugar: 4g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg