Description
This comforting Chicken Pot Pie Soup combines tender shredded chicken, diced potatoes, and mixed vegetables in a rich, creamy broth flavored with Italian seasoning and garlic. It’s an easier, hearty twist on traditional chicken pot pie, perfect for a quick weeknight meal or cozy family dinner.
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
Main Ingredients
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts, shredded or diced
- 12 ounces frozen mixed vegetables
- ½ cup heavy cream
Garnish
- Fresh parsley (optional)
Instructions
- Prepare Ingredients: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. Place the potatoes in a bowl of cool water to prevent browning.
- Sauté Aromatics: In a Dutch oven or large pot, melt the butter over medium heat. Sauté the diced onion until translucent, about 4 minutes, then add the minced garlic and cook for 30 seconds until fragrant.
- Add Flour and Seasoning: Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine. Cook for 1-2 minutes to remove the raw flour taste. Then add Italian seasoning, salt, and freshly cracked black pepper.
- Add Potatoes and Broth: Drain the potatoes and add them to the pot along with the chicken broth. Stir well to dissolve the flour and scrape any flavorful browned bits from the bottom of the pot.
- Cook Potatoes: Cover the pot with a lid and bring the mixture to a boil. Reduce heat to medium and simmer for 10-12 minutes, stirring occasionally, until the potatoes are fork-tender.
- Add Chicken, Vegetables, and Cream: Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Replace the lid and simmer for an additional 5 minutes to heat through and blend flavors.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if needed. Garnish with fresh parsley if desired and serve warm.
Notes
- Using Yukon gold potatoes ensures a creamy texture that holds shape well.
- Feel free to substitute frozen mixed vegetables with fresh seasonal veggies for added freshness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- To make the soup thicker, mash some of the potatoes against the side of the pot during cooking.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less rich.
