Chicken Pot Pie Soup Recipe

This is a bowl of chicken pot pie soup with a small piece of biscuit for dunking on the side of the bowl.

Chicken Pot Pie Soup Recipe

This creamy chicken pot pie soup is easy, cozy, and made on the stovetop with rotisserie chicken. A simple, family-friendly dinner ready in about 30 minutes.

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 339kcal

Author: Ruth Truett

Equipment

Ingredients

6 tablespoon butter
1 med onion, diced
2 cups Yukon Gold potatoes, diced
1 cup carrots, diced
1 cup celery stalks, diced
8 oz baby bella mushrooms, thinly sliced
5-6 cloves garlic, minced
⅓ cup flour
2 teaspoon dried thyme leaves
8 cups chicken broth, hot
3 cups cooked chicken
1 cup frozen corn
1 cup frozen peas
1 cup heavy cream
kosher salt and fresh ground pepper,

Instructions

Over a medium-high heat, add the butter along with the diced potatoes, carrots, celery, and onion.
Once the potatoes, carrots, celery, and onion have begun to soften, add the garlic and sliced mushrooms along with the thyme.
Once the mushrooms have softened, sprinkle in the flour and stir continuously for a few more minutes - cooking out the raw flour taste.
At this point, and very slowly, add in the hot chicken broth. Pour in a little broth at a time and stir. Once the flour becomes incorporated after each pour of broth, you can add the rest.
Let the soup simmer until the the potatoes and the rest of the vegetables are tender - approximately 15-20 minutes.
To finish, add the frozen corn and peas, chicken, and heavy cream, cooking until they are warmed though.
Serve and enjoy!

Nutrition

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