Chicken Pot Pie Soup
A comforting and hearty Chicken Pot Pie Soup that brings classic flavors into a warm and inviting dish, packed with tender chicken, potatoes, and fresh vegetables.
Ingredients
Main Ingredients
- 1 whole Rotisserie chicken, shredded Saves time on cooking the chicken.
- 4 medium Yukon gold potatoes, diced Adds heartiness to the soup.
- 1 cup Heavy cream For a richer taste.
- 2 tablespoons Olive oil For sautéing the vegetables.
- 2 cups Mixed vegetables (peas, carrots, green beans) Can use frozen for convenience.
- 2 cloves Garlic, minced Adds flavor.
- 1 tablespoon Italian seasoning For added flavor.
- 1 teaspoon Black pepper To taste.
- 3 tablespoons Butter For sautéing.
- 1/4 cup Flour To make the roux.
- 4 cups Chicken broth Base of the soup.
- 1 teaspoon Salt To taste.
- 1 medium Onion, chopped Adds flavor base.
Instructions
Preparation
- In a large Dutch oven, melt butter over medium heat.
- Add chopped onions and minced garlic. Sauté until translucent.
- Whisk in flour to form a roux for thickening the soup.
Cooking
- Add chicken broth, diced potatoes, carrots, and mixed vegetables. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer until vegetables are tender.
- Stir in shredded chicken, heavy cream, and frozen peas. Cook until heated through.
Serving
- Serve warm in bowls, optionally paired with crusty bread or garnished with fresh herbs.
Notes
For a thicker soup, add more flour to the roux. You can substitute low-fat milk for a lighter version. Fresh herbs like thyme or parsley can enhance flavor.