Description
This comforting Chicken Pot Pie Soup brings all the classic flavors of a pot pie in a warm, hearty soup form. Featuring tender chicken, chunky potatoes, mixed vegetables, and a creamy broth thickened with a butter and flour roux, it’s an easy, satisfying meal perfect for chilly days.
Ingredients
Scale
Main Ingredients
- 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
- 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 bag frozen mixed vegetables
- 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. Place the chopped potatoes in a bowl of cool water to prevent them from turning brown.
- Make Roux: In a Dutch oven or large pot, melt the butter over medium heat. Sauté the diced onion until translucent, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds. Sprinkle the flour over the onions and garlic, stirring constantly to combine, and cook for 1-2 minutes to eliminate the raw flour taste.
- Add Broth and Potatoes: Stir in the Italian seasoning, salt, pepper, chopped potatoes, and chicken broth. Mix thoroughly to dissolve the flour and loosen any browned bits from the bottom of the pot.
- Simmer until Potatoes are Tender: Cover the pot with a lid and bring the mixture to a boil. Reduce heat to medium and let it simmer for 10-12 minutes, stirring occasionally, until the potatoes are fork-tender.
- Add Chicken and Vegetables: Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Replace the lid and continue simmering for 5 minutes to heat through and meld flavors.
- Season and Serve: Taste the soup and adjust seasoning as needed. Garnish with fresh parsley, if desired, and serve warm.
Notes
- Using Yukon gold potatoes is ideal because they hold their shape well during cooking while providing a creamy texture.
- You can substitute the heavy cream with half-and-half for a lighter option, but the soup will be less rich.
- For a thicker soup, mash a few potatoes against the side of the pot during simmering.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- Feel free to add other vegetables like peas, carrots, or corn to suit your taste.
