Description

Chicken Pot Pie Soup is cozy and hearty comfort food in a bowl. Made with tender chunks of chicken, colorful veggies, and a rich creamy broth, it has all the classic flavors of chicken pot pie, but in a creamy soup form. Serve with a side of flaky biscuits to warm up your soul on a chilly night.

Ingredients

1/4 cup unsalted butter
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1/4 cup all-purpose flour
4 cups chicken stock
2 medium yellow potatoes, peeled and cut into 1/2 inch cubes
3 cups cooked chicken, shredded
1/2 cup frozen corn
1/2 cup frozen peas
1/3 cup heavy cream
1/4 cup fresh parsley, finely chopped
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)

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Instructions

In a large stockpot or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, carrots, and celery. Sauté until tender, about 3-4 minutes.
Add flour and stir well until thickened into a paste, about 1 minute.
Slowly add in chicken stock and potatoes. Mix well until smooth and bring the soup to a boil. Reduce the heat to medium and let it simmer until the potatoes are tender, about 10-12 minutes, stirring occasionally.
Add chicken, corn, peas, heavy cream, and parsley. Stir well until evenly combined and cook until heated through, about 5 minutes. Season with salt and pepper to taste.
Serve warm with biscuits, if desired. Some of our favorites are Homemade Biscuits, Garlic Cheddar Biscuits, or Cornmeal Cheddar Biscuits.

Notes

How to store: Transfer leftover chicken soup to an airtight container and store in the refrigerator for 3-4 days.

How to reheat: Reheat leftover chicken soup on the stovetop on medium-low heat until warmed through or in the microwave in 30 second increments until warm. You can also reheat straight from frozen in a crockpot after thawing it just enough to release it from the container.

How to freeze: After the soup has cooled completely to room temperature, portion it into freezer-safe containers or freezer bags for easy thawing. Leave some room for the soup to expand. You can freeze chicken soup for up to 3 months. Thaw overnight in the fridge before reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American