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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

5.2 from 30 reviews

This comforting Chicken Pot Pie Soup captures all the delicious flavors of a classic chicken pot pie in a creamy, hearty soup. Packed with tender shredded chicken, mixed vegetables, and chunks of hash brown potatoes in a rich, seasoned broth, this soup is perfect for a cozy meal any time of the year.

Ingredients

Scale

Soup Base

  • 1/4 cup butter
  • 1 cup diced yellow onions
  • 1/3 cup all purpose flour
  • 4 cups chicken broth
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Vegetables & Chicken

  • 2 cups frozen diced hash brown potatoes
  • 3 cups frozen mixed vegetables (such as carrots, peas, and corn)
  • 3 cups shredded rotisserie chicken

Instructions

  1. Melt Butter and Sauté Onions: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced yellow onions and sauté until they become translucent and soft, about 4-5 minutes.
  2. Create a Roux: Sprinkle the flour over the softened onions and stir continuously to combine. Cook for 2-3 minutes to eliminate the raw flour taste, stirring constantly to prevent burning.
  3. Add Broth and Milk: Gradually whisk in the chicken broth and milk, making sure to stir constantly to avoid any lumps. Bring the mixture to a low boil while stirring frequently to thicken the soup base.
  4. Season the Soup: Stir in salt, pepper, garlic powder, and onion powder. Adjust seasoning to taste as the soup simmers.
  5. Add Potatoes and Vegetables: Add the frozen hash brown potatoes and mixed vegetables to the pot. Reduce the heat and allow the soup to simmer for 15-20 minutes until the potatoes are tender and the vegetables are cooked through.
  6. Add Shredded Chicken: Stir in the shredded rotisserie chicken and heat through, about 5 minutes. Ensure the chicken is warmed and the soup is heated evenly.
  7. Serve: Ladle the Chicken Pot Pie Soup into bowls and serve hot, optionally garnished with fresh parsley or a sprinkle of black pepper.

Notes

  • Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
  • Frozen mixed vegetables typically include peas, carrots, and corn, but you can customize with your favorites.
  • If you prefer a thicker soup, simmer a few minutes longer or add an extra tablespoon of flour when making the roux.
  • For a dairy-free option, substitute milk with unsweetened almond or oat milk.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Chicken Pot Pie Soup, Creamy chicken soup, Comfort food soup, Hearty chicken soup, Pot pie flavors

Find it online: https://bitesizedbenny.com/chicken-pot-pie-soup-recipe/