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–+ servings
Creamy Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup – A Cozy Delight in Every Bowl

This Creamy Chicken Pot Pie Soup brings warmth and comfort in every bowl, perfect for busy families.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 3 cups shredded cooked chicken can use rotisserie chicken for convenience
  • 2 cups diced potatoes substitute with other root vegetables if desired
  • 2 cups diced carrots or use corn or peas for flavor variations
  • 2 stalks diced celery
  • 1 medium chopped onion
  • 4 cups chicken broth low-sodium for healthier option
  • 1 cup heavy cream can substitute with half-and-half or whole milk
Thickening and Flavoring
  • 2 tablespoons flour gluten-free option available
  • 1 teaspoon thyme
  • salt to taste
  • pepper to taste
Cooking
  • 2 tablespoons olive oil for sautéing vegetables

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until softened.
  2. Sprinkle flour and thyme over the sautéed vegetables. Stir and cook for another 1-2 minutes to create a roux.
  3. Slowly pour in chicken broth while stirring. Add diced potatoes and bring to a boil. Simmer for 10 minutes until potatoes are fork-tender.
  4. Stir in shredded chicken and heavy cream. Simmer for an additional 5 minutes until heated through.
  5. Ladle soup into bowls and serve hot, ensuring each serving has a mix of chicken and vegetables.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Customize the vegetables as preferred and adjust the thickness by adding more flour if desired.

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