Description
This comforting Chicken Pot Pie Soup combines tender chicken, hearty potatoes, and mixed vegetables in a creamy, flavorful broth reminiscent of a classic chicken pot pie. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and makes for a filling dish that serves six.
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 for garnish (optional)
Instructions
- Prep 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 onion until translucent, about 4 minutes, then add the minced garlic and cook for another 30 seconds.
- Add Flour and Seasoning: Sprinkle the flour over the onion and garlic mixture. Stir and cook the flour for 1-2 minutes to eliminate the raw taste. Then add Italian seasoning, salt, and pepper.
- Add Potatoes and Broth: Stir in the chopped potatoes and chicken broth, scraping the bottom of the pot to dissolve any browned bits.
- Simmer Potatoes: Cover the pot and bring the soup to a boil. Reduce heat to medium, and cook for 10-12 minutes, stirring occasionally, until the potatoes are fork tender.
- Finish Soup: Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Cover and simmer for another 5 minutes to heat through.
- Season and Serve: Taste the soup and adjust seasoning if needed. Garnish with fresh parsley if desired, then serve warm and enjoy!
Notes
- Use cooked chicken breasts to save time; leftover roasted chicken works well.
- For a thicker soup, increase the flour to ½ cup, or let the soup simmer uncovered for a few extra minutes.
- Fresh vegetables can replace frozen mixed vegetables if preferred.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
