Chicken Pot Pie Soup

5 from 3 votes

This chicken pot pie soup is the perfect comfort food when you don’t want to have to deal withthe hassle of a pie crust! It has a rich and creamy broth packed with tender chicken, lots ofvegetables, and a hint of fresh herbs

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie Soup

Servings: servings

Calories: 557kcal

Author: Alicia

Ingredients

2 Tablespoons olive oil
1 pound boneless skinless chicken breast cut into ½” cubes
2 Tablespoons butter melted
1 cup sliced carrots
½ cup diced celery
½ cup diced onion
2 cloves garlic minced
½ teaspoon dried thyme
2 Tablespoons all purpose flour
4 cups chicken stock
1 cup half-and-half
1 medium potato diced
1 cup frozen peas
1 cup frozen corn

Instructions

Heat a large dutch oven over medium-high heat. Add the olive oil and allow it to heat until warm.
2 Tablespoons olive oil
Season the chicken lightly with kosher salt and cracked black pepper. Add the chicken to the olive oil and sear it for 2-3 minutes per side, or until it is no longer pink- it will not be fully cooked in the center. Remove the chicken to a plate and set it aside.
1 pound boneless skinless chicken breast
Add the butter, carrots, celery, and onion. Cook for 3-5 minutes, or until the vegetables are just beginning to soften.
2 Tablespoons butter, 1 cup sliced carrots, ½ cup diced celery, ½ cup diced onion
Next add the garlic and thyme. Cook for an additional minute.
2 cloves garlic, ½ teaspoon dried thyme
Sprinkle over the flour and stir to coat the vegetables in flour.
2 Tablespoons all purpose flour
Next add the chicken stock, making sure to scrape any browned bits from the bottom of the pan. Add the half-and-half, seared chicken, and diced potato to the soup.
4 cups chicken stock, 1 cup half-and-half, 1 medium potato
Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10 minutes, or until the chicken is cooked through and the potato is fork tender.
Add the peas and corn and cook for 2 minutes, or just until they are warmed through.
1 cup frozen peas, 1 cup frozen corn
Top with fresh parsley.
Serve immediately with warm biscuits or bread for dipping. Enjoy

Nutrition