Delicious Chicken Pot Pie Soup Recipe
This comforting Chicken Pot Pie Soup combines all the classic flavors of a chicken pot pie in a hearty, creamy soup form. Loaded with tender shredded chicken, diced potatoes, mixed vegetables, and a rich creamy broth, it’s perfect for a cozy meal. Served with optional biscuits, this soup is easy to make and great for warming up on chilly days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Soup Base
- 1/4 cup butter
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 3 cloves garlic, minced
- 6 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy/whipping cream
Vegetables & Seasoning
- 1 pound Russet potatoes, peeled and diced
- 2 cups frozen mixed vegetables
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Protein
- 2 cups cooked chicken (rotisserie or shredded)
Optional
- Biscuits, for serving
Instructions
- Sauté Aromatics: Melt the butter in a soup pot over medium heat, then add the chopped onion and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.
- Add Garlic and Flour: Stir in the minced garlic and flour, cooking while stirring often for 1-2 minutes to remove the raw flour taste and create a roux base for the soup.
- Incorporate Chicken Broth: Gradually whisk in the chicken broth until the flour is fully dissolved and the mixture is smooth.
- Add Cream and Vegetables: Add the heavy cream, diced potatoes, frozen mixed vegetables, and Italian seasoning. Bring the soup just to a boil, then reduce heat to a gentle simmer. Cover the pot with the lid slightly ajar and let it simmer for 15 minutes, stirring occasionally to prevent sticking.
- Add Chicken and Finish Cooking: Stir in the shredded cooked chicken. Continue cooking for 5 more minutes or until the potatoes are tender and the soup is thick and creamy. Add extra chicken broth if you prefer a thinner consistency.
- Season and Serve: Season the soup generously with salt and pepper to taste. Serve hot with optional biscuits on the side for a complete, comforting meal.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- You can substitute frozen mixed vegetables with fresh vegetables if preferred.
- If the soup becomes too thick, add additional chicken broth or water to reach the desired consistency.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with warm biscuits, crusty bread, or crackers for an extra comforting touch.
Keywords: Chicken Pot Pie Soup, creamy chicken soup, comfort food, easy chicken soup, homemade soup, fall soup recipe
