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Homemade Chicken Pot Pie Soup Recipe

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4 from 7 reviews

This comforting Homemade Chicken Pot Pie Soup combines the classic flavors of chicken pot pie in a creamy, hearty soup form. Filled with tender chicken, russet potatoes, fresh vegetables, and seasoned with Italian herbs, this recipe is perfect for a warming meal on chilly days. It’s easy to prepare and serves 6 people, making it ideal for family dinners or meal prep.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 medium onion
  • 1 celery stalk, finely cubed
  • 2 medium carrots, cubed
  • 3 garlic cloves, minced
  • 3/4 pounds russet potatoes, cubed
  • 2 cups frozen vegetables (corn and green beans)
  • Chopped parsley for garnish

Dairy & Fats

  • 1 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 2 cups whole milk
  • ½ cup heavy whipping cream

Proteins

  • 1 pound cooked chicken (approximately 2-3 cups cooked)

Liquids & Broth

  • 32 oz chicken broth

Seasonings & Spices

  • 1 bay leaf
  • 1 tsp Italian seasoning
  • 2 tsp salt
  • ½ tsp ground black pepper
  • ¼ cup all-purpose flour

Instructions

  1. Sauté Onion: In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the medium onion and sauté until translucent, about 3-5 minutes.
  2. Cook Vegetables: Add the finely cubed celery and cubed carrots to the pot along with 4 tablespoons of unsalted butter. Cook, stirring occasionally, until the vegetables become tender, approximately 7-8 minutes.
  3. Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, ensuring it doesn’t burn.
  4. Add Liquids and Potatoes: Pour in 32 ounces of chicken broth and 2 cups of whole milk. Add the bay leaf, 1 teaspoon Italian seasoning, 2 teaspoons salt, and ½ teaspoon ground black pepper. Stir in the cubed russet potatoes. Bring the mixture to a gentle boil, then reduce heat and simmer for 10-13 minutes or until the potatoes are fork-tender.
  5. Create Thickener: In a separate bowl, whisk together ¼ cup all-purpose flour and ½ cup heavy whipping cream until smooth. Slowly pour this mixture into the soup while stirring continuously to avoid lumps.
  6. Add Chicken and Vegetables: Stir in the cooked chicken and 2 cups of frozen vegetables (corn and green beans). Continue cooking until the vegetables are warmed through and the soup is thickened to a creamy consistency, about 5 minutes.
  7. Final Touch: Remove the bay leaf, taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.

Notes

  • Use cooked chicken leftovers or rotisserie chicken for convenience.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • If you prefer a thinner soup, reduce the flour or cream amount slightly.
  • Feel free to add other vegetables such as peas or mushrooms based on preference.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/homemade-chicken-pot-pie-soup-recipe/