Description
A comforting one-pot chicken pot pie soup loaded with tender vegetables, shredded chicken, and a creamy, savory broth. This cozy dish delivers all the classic flavors of pot pie in an easy soup form.
Ingredients
- 3 tablespoons unsalted butter
- 1 large white or yellow onion (diced)
- 2 large carrots (peeled and diced)
- 1 tablespoon minced garlic
- 1/4 cup gluten free all purpose flour
- 5 cups low sodium chicken broth
- 2 small Yukon potatoes (peeled and cubed)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 3 cups shredded rotisserie chicken
- 1/2 cup heavy cream
- 2/3 cup peas
- 2/3 cup corn
- 3 tablespoons fresh parsley (for garnish)
Instructions
- Melt the butter in a large pan or Dutch oven over medium-high heat.
- Add the diced onion and carrots and sauté for about 5 minutes, until the carrots begin to soften. Add the garlic and sauté for 1 more minute.
- Whisk in the gluten free flour until smooth and no clumps remain.
- Add the chicken broth, potatoes, bay leaves, thyme, Italian seasoning, salt, black pepper, red pepper flakes, and shredded chicken. Stir to combine.
- Bring to a low boil, then reduce heat to low and simmer for about 15 minutes, or until the potatoes are fork tender.
- Stir in the heavy cream, peas, and corn. Simmer for a few more minutes until heated through.
- Discard the bay leaves, taste, and adjust seasoning as needed.
- Garnish with fresh parsley and serve warm.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup thickens as it sits; add a splash of broth when reheating if needed.
- Serve with gluten-free biscuits or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
