Description
This comforting Chicken Pot Pie Soup recipe captures all the creamy, hearty flavors of a classic chicken pot pie in a warm, easy-to-make soup form. Made with tender chicken, Yukon gold potatoes, mixed vegetables, and a rich buttery roux, it’s perfect for a cozy meal any day of the week.
Ingredients
Scale
Soup Base
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- â…“ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
Vegetables & Broth
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 5 cups chicken broth
- 12 ounces frozen mixed vegetables
Protein & Finishing
- 2 cooked chicken breasts, shredded or diced
- ½ cup heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Prepare Vegetables: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. To prevent the potatoes from browning, place them in a bowl of cool water until ready to use.
- Make Roux: In a Dutch oven or large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds. Sprinkle the flour into the pot over the onion and garlic, stirring constantly. Let the flour cook for 1-2 minutes to remove the raw taste.
- Add Broth and Potatoes: Stir in the Italian seasoning, salt, pepper, chopped potatoes, and chicken broth. Mix well to dissolve the flour and scrape up any browned bits from the bottom of the pot for extra flavor.
- Simmer until Potatoes are Tender: Cover the pot with a lid and bring the soup to a boil. Once boiling, reduce heat to medium and simmer, stirring occasionally, for 10-12 minutes or until the potatoes are tender when pierced with a fork.
- Add Chicken and Vegetables: Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Replace the lid and allow the soup to simmer for another 5 minutes to heat through and meld the flavors.
- Season and Serve: Taste the soup and adjust seasoning if needed by adding more salt or pepper. Ladle into bowls, garnish with fresh parsley if desired, and enjoy your hearty Chicken Pot Pie Soup!
Notes
- Using Yukon gold potatoes adds a creamy texture without falling apart.
- You can substitute frozen mixed vegetables with fresh vegetables like peas, carrots, and corn if preferred.
- Leftover cooked chicken or rotisserie chicken works well for convenience.
- For a richer soup, you can increase the heavy cream to ¾ cup.
- To make the soup gluten-free, replace all-purpose flour with a gluten-free flour blend.
