Description
Homemade chicken pot pie soup is quick and easy to make and tastes just like a classic chicken pot pie in soup form, perfect for a busy weeknight.
Ingredients
Scale
- 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 cut into cubes
- 1 cup heavy cream
Instructions
- Melt butter in a large saucepan or Dutch oven over medium heat. Add in chopped onions, celery stalk, potatoes, and minced garlic. Sauté vegetables and stir occasionally until tender, about 5 to 7 minutes.
- Add in flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf. Gently stir, coating the sauteed vegetables.
- Slowly add in the reduced sodium chicken broth. Let the broth simmer for 15 minutes over medium heat.
- Remove bay leaf, stir in the bag of frozen vegetables, shredded rotisserie chicken, and heavy cream.
- Turn heat to low and let the soup continue cooking for 15 minutes.
- Serve soup with biscuits.
Notes
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 252
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 45 mg
Keywords: chicken pot pie soup, easy chicken soup, comfort food, weeknight dinner