Description
A creamy, comforting Chicken Pot Pie Soup loaded with tender vegetables, shredded chicken, and rich herbs for a cozy meal.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1½ pounds baby Dutch yellow potatoes, cubed into 1/4-inch pieces
- 2 garlic cloves, minced
- ⅔ cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 bay leaf
- 6 cups reduced sodium chicken broth
- 10 ounces frozen mixed vegetables (carrots, peas, green beans, and corn)
- Rotisserie chicken, shredded or cubed
- 1 cup heavy cream
Instructions
- Melt butter in a large saucepan or Dutch oven over medium heat. Add onion, celery, potatoes, and garlic; sauté, stirring occasionally, until tender, about 5–7 minutes.
- Stir in flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf, coating the vegetables evenly.
- Slowly pour in the chicken broth while stirring. Let simmer over medium heat for 15 minutes.
- Remove the bay leaf, then stir in frozen vegetables, shredded chicken, and heavy cream.
- Reduce heat to low and continue cooking for another 15 minutes until heated through and slightly thickened.
- Serve warm, optionally with biscuits.
Notes
- Use leftover or freshly cooked chicken if rotisserie is unavailable.
- For a lighter version, substitute half-and-half for heavy cream.
- Soup thickens as it sits; add a splash of broth when reheating if needed.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with biscuits or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 85 mg
