Chicken Pot Pie Soup

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CALORIES: 338

PREP: 10 minutes

COOK: 25 minutes

Egg-Free, Nut-Free

Soup season has arrived! This warm and hearty soup is all of the goodness of a classic chicken pot pie, and is guaranteed to become a new family favorite! 


Ingredients

1 tbsp
oil
1
yellow onion, diced
2
carrots, peeled and sliced
2
celery ribs, sliced
3
2 garlic cloves, minced
1/4 cup
all-purpose flour
2 cups
shredded cooked chicken
2
potatoes, peeled and diced
6 cups
chicken broth
4
fresh thyme sprigs
1/2 cup
heavy cream
1 cup
corn kernels
1 cup
frozen green peas
1 tbsp
chopped fresh parsley
Salt and pepper to taste

Directions

In a large pot, heat the oil over medium-high heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the garlic and cook until it is fragrant, about 30 seconds. Add the flour, and cook, stirring constantly, for about 1 minute. Stir in the chicken, potatoes, broth, and thyme sprigs. Bring the soup to a boil and reduce the heat to a simmer. Cover the pot with a lid and cook, stirring occasionally, until the potatoes are tender, about 12 to 15 minutes.

Once the potatoes are cooked, remove the thyme sprigs from the soup and discard them. Stir in the cream, corn, peas, and parsley. Continue to cook until the corn and peas are heated through, about 2 to 3 minutes. Season with salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 3 days.


Nutritional Info