Name: Chicken Pot Pie Soup Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 4 tbsp butter or olive oil; 1 onion; 2 carrots; 2 stalks celery; 4 garlic cloves; 4 oz button or baby bella mushrooms; ⅓ cup all-purpose; 3 cups chicken stock; 2 cups milk; 3 cups shredded cooked chicken; 1 lb yukon gold potatoes; 1 cup frozen corn; 1 cup frozen peas; 1 tsp Italian Seasoning; ½ tsp salt; ½ tsp freshly-cracked black pepper

Photos of Chicken Pot Pie Soup Recipe

How To Make Chicken Pot Pie Soup

Turn your leftover chicken pot pie filling into a hearty chicken pot pie soup perfect for the winter months. It’s rich, creamy, and filling!

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

4tbspbutter or olive oil
1onion,medium, peeled and diced
2carrots,medium, peeled and diced
2stalks celery,diced
4garlic cloves,peeled and minced
4ozbutton or baby bella mushrooms,diced
⅓cupall-purpose,or white whole wheat flour
3cupschicken stock
2cupsmilk
3cupsshredded cooked chicken
1lbYukon gold potatoes,diced
1cupfrozen corn
1cupfrozen peas
1tspItalian seasoning,homemade or store-bought
½tspsalt
½tspfreshly-cracked black pepper

Instructions

Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, and celery. Saute for 6 to 7 minutes, stirring frequently, until the onion is soft and translucent.
Add in the garlic and mushrooms, and saute for an additional 2 to 3 minutes, stirring frequently, until the garlic is fragrant.
Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently.
Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt, and pepper until combined.
Bring the mixture to a simmer, stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10 to 15 minutes until the potatoes are soft and cooked through.
Taste the soup and season with additional salt and pepper, if needed.
Serve immediately, with crackers on top or on the side, if desired.

Nutrition

Calories: 246.98kcal
Fat: 10.95g
Saturated Fat: 2.71g
Monounsaturated Fat: 5.85g
Polyunsaturated Fat: 1.59g
Carbohydrates: 20.95g
Fiber: 2.78g
Sugar: 6.42g
Protein: 16.64g
Cholesterol: 38.54mg
Sodium: 305.60mg
Calcium: 86.55mg
Potassium: 598.41mg
Iron: 1.61mg
Vitamin A: 147.23µg
Vitamin C: 14.92mg

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