Description
This comforting Chicken Pot Pie Soup combines tender shredded chicken, fresh vegetables, and a creamy broth to deliver all the classic flavors of a traditional pot pie in a warm, hearty soup form. Perfect for chilly days, this easy-to-make soup is packed with rich taste and satisfying ingredients.
Ingredients
Scale
Soup Base
- 2 cups Cooked Chicken (shredded)
- 6 cups Chicken Broth
- 1 10 ounce Can Cream Of Chicken Soup
- 1 teaspoon Chicken Bouillon Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Black Pepper to taste
Vegetables
- 1/2 cup Yellow Onions (diced)
- 1 cup Carrots (diced)
- 2 Celery Stalks (diced)
- 2 Large Russet Potatoes (peeled and diced)
- 1 1/2 cups Whole Kernel Corn
- 1 1/2 cups Sweet Peas
Thickening and Fats
- 4 tablespoons Butter
- 1 tablespoon Olive Oil
- 1/4 cup All Purpose Flour
Instructions
- Prepare the Vegetables: Heat a large pot over medium high heat and add the butter and olive oil. Once the butter has fully melted, add the diced onions, carrots, and celery. Sauté the vegetables for 10 to 12 minutes, stirring occasionally, until they start to soften and become fragrant.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously to combine evenly. Cook this mixture for 2 to 3 minutes, stirring frequently, to develop a roux which will help thicken the soup.
- Add Liquids and Ingredients: Slowly pour in the chicken broth while stirring to avoid lumps. Then stir in the whole kernel corn, sweet peas, shredded cooked chicken, chicken bouillon powder, onion powder, garlic powder, diced potatoes, and the cream of chicken soup. Mix well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a gentle simmer. Allow the soup to cook for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and can be easily pierced with a fork. Adjust seasoning with salt and black pepper as desired. Serve warm and enjoy the cozy flavors of this chicken pot pie soup.
Notes
- For a dairy-free version, substitute butter with olive oil or a vegan butter alternative.
- You can use frozen corn and peas if fresh is unavailable; just thaw before adding.
- Leftover cooked chicken or rotisserie chicken works well for this recipe.
- If you prefer a thicker soup, add an additional tablespoon of flour or reduce the broth slightly.
- This soup freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken pot pie soup, creamy chicken soup, comfort soup, easy chicken soup, hearty soup, stovetop soup
