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Chicken Pot Pie Soup

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Warm and comforting, this Chicken Pot Pie Soup combines classic pot pie flavors into a slurpable bowl of goodness with tender chicken, creamy broth, and hearty vegetables.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 2 large russet potatoes, peeled and cut into cubes
  • 1 cup diced carrots
  • 1 1/2 cups whole-kernel corn
  • 1 1/2 cups sweet peas
  • 1/2 cup diced yellow onion
  • 2 celery stalks, diced
  • 1 (10 oz) can cream of chicken soup
  • 6 cups chicken broth
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup all-purpose flour
  • 1 tsp chicken bouillon powder
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

  1. Heat the fats: In a large pot, melt 4 tablespoons butter and 1 tablespoon olive oil over medium heat until the butter is foamy.
  2. Sauté the aromatics and carrots: Add the diced onion, celery, and carrots to the pot. Cook for about 5 minutes until softened and fragrant, stirring occasionally.
  3. Make the roux: Stir in the 1/4 cup all-purpose flour and cook for a minute, stirring constantly.
  4. Add the broth slowly: Gradually add the 6 cups chicken broth while stirring continuously to avoid lumps.
  5. Combine the main ingredients: Add the cubed potatoes, corn, peas, shredded chicken, cream of chicken soup, bouillon powder, garlic powder, and onion powder. Stir well.
  6. Simmer until tender: Bring to a gentle simmer and cook until potatoes are tender, about 15 to 20 minutes, stirring occasionally.
  7. Finish and adjust: Season with salt and pepper to taste and adjust consistency with chicken broth if necessary.

Notes

For a smoother base, mash a few potato cubes against the side of the pot to thicken the soup naturally.

Nutrition

Find it online: https://easydishestomake.com/chicken-pot-pie-soup/