Description
This comforting Chicken Pot Pie Soup is a hearty, creamy dish packed with tender chicken, tender potatoes, and mixed vegetables in a savory broth thickened with a homemade roux. Ready in just 35 minutes, it’s perfect for a cozy dinner that delivers all the flavors of classic chicken pot pie in a satisfying soup form.
Ingredients
Scale
Soup Base
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- â…“ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
Main Ingredients
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts, shredded or diced
- 12 ounces frozen mixed vegetables
Finishing Touches
- ½ cup heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Prepare Vegetables: Dice the onion, peel and chop the Yukon gold potatoes into 1-inch chunks, and mince the garlic cloves. To prevent the potatoes from browning, place them in a bowl of cool water while you prepare the other ingredients.
- Make Roux: In a Dutch oven or large pot, melt the salted butter over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle in the all-purpose flour and stir continuously for 1-2 minutes to cook the flour and develop the roux.
- Add Broth and Potatoes: Stir in the Italian seasoning, salt, and freshly cracked black pepper. Add the drained potatoes along with 5 cups of chicken broth. Stir well to combine, ensuring that the flour is fully incorporated and any bits stuck to the bottom loosen up.
- Simmer until Potatoes are Tender: Cover the pot with a lid and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer gently, stirring occasionally, for 10 to 12 minutes or until the potatoes are fork tender.
- Add Chicken and Vegetables: Remove the lid and add the shredded or diced cooked chicken, the frozen mixed vegetables, and half a cup of heavy cream. Stir to combine, replace the lid, and simmer for another 5 minutes to heat through and allow flavors to meld.
- Season and Serve: Taste the soup and adjust the seasoning if necessary with additional salt or pepper. Garnish with freshly chopped parsley if desired. Serve warm and enjoy the comforting flavors of this chicken pot pie-inspired soup.
Notes
- Using Yukon gold potatoes gives the soup a creamy texture—they hold their shape well but also break down slightly for richness.
- For a thicker soup, mash some of the potatoes against the side of the pot before adding the chicken and vegetables.
- Frozen mixed vegetables are convenient, but fresh chopped carrots, peas, and green beans could also be used.
- Leftover rotisserie chicken works great and saves time.
- If you want a lighter soup, substitute half-and-half or milk for the heavy cream.
- This soup holds well in the refrigerator for up to 3 days and can be frozen for longer storage.
