Chicken Pot Pie Soup Recipe -

A spoon lifts some Chicken Pot Pie Soup out of a bowl full of this soup.

Print Recipe Add to Collection

No ratings yet

Chicken Pot Pie Soup Recipe

Delicious, creamy, comfort food in a bowl.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 275kcal

Ingredients

2 tbsp. extra virgin olive oil (divided)
1¼ lb. boneless, skinless, chicken breasts (diced into small, bite-size pieces)
1 cup chopped yellow onion
3 large garlic cloves (pressed or minced)
2 medium carrots (sliced or diced)
2 medium celery stalks (sliced or diced)
1 large yellow potato
1 cup frozen peas
1 cup frozen, cut green beans
2 cups cream (you can adjust up to 2 cups)
4 cups low sodium chicken stock
2 tsp. dried thyme
2 tsp. dried parsley
2 tsp. dried rosemary (ground is best, but whole will work)
2 large bay leaves
salt and pepper (to taste)
2 tbsp. cornstarch (or arrowroot powder)
fresh, chopped parsley (optional for garnish)

Instructions

Heat ½ tablespoon of olive oil in a medium pot over medium heat. Add the diced chicken and cook until browned on all sides (about 5-7 minutes). Remove the chicken from the pot and set aside.
2 tbsp. extra virgin olive oil, 1¼ lb. boneless, skinless, chicken breasts
In the same pot, add the second half of the olive oil. Sauté the onion, carrots, celery, and potato for about 5 minutes, or until the vegetables begin to soften. In the lat minute, add the garlic and continue cooking for 1 minute more.
2 tbsp. extra virgin olive oil, 1 cup chopped yellow onion, 2 medium carrots, 2 medium celery stalks, 1 large yellow potato, 3 large garlic cloves
Stir in the thyme, parsley, rosemary, bay leaf, and a pinch of salt and pepper. Pour in the chicken broth and bring the soup to a simmer. Cook for 10-15 minutes until the vegetables are tender.
2 tsp. dried thyme, 2 tsp. dried parsley, 2 tsp. dried rosemary, 2 large bay leaves, salt and pepper, 4 cups low sodium chicken stock
In a small bowl, whisk the starch with a bit of cold water to form a slurry. Stir the slurry into the soup, allowing it to thicken as it simmers.
2 tbsp. cornstarch
Stir in the cream, along with the cooked chicken. Let the soup simmer for another 5 -10 minutes or until everything is cooked through. Stir in the frozen peas and green beans during the last 10 minutes of cooking, just to heat them through.
1 cup frozen peas, 2 cups cream, 1 cup frozen, cut green beans
Taste the soup, adjust seasoning if needed, remove the bay leaves, and serve hot topped with fresh, chopped parsley.
fresh, chopped parsley

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition