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Chicken Pot Pie Soup

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Warm, creamy, and packed with classic pot pie flavors, this Chicken Pot Pie Soup is perfect for cold nights and family gatherings.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: None

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 1/2 cup diced yellow onion, 2 diced celery stalks, and 1 cup diced carrots to the pot. Cook until softened and fragrant, about 5 minutes.
  3. Make the roux. Stir in 1/4 cup all-purpose flour and cook for a minute.
  4. Add the broth slowly. Gradually add 6 cups chicken broth while stirring continuously to avoid lumps.
  5. Combine the main ingredients. Add cubed potatoes, corn, peas, shredded chicken, cream of chicken soup, chicken bouillon powder, garlic powder, and onion powder. Stir to combine.
  6. Simmer until tender. Cook the soup until the potatoes are tender, about 15 to 20 minutes.
  7. Finish and adjust. Season with salt and pepper to taste before serving.

Notes

Leftover cooked chicken can save time. Store leftovers for 3-4 days or freeze for up to 3 months.

Nutrition

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