Description

Tender shredded chicken, Yukon Gold potatoes, and colorful vegetables fill this creamy chicken pot pie soup. A splash of half-and-half gives the broth a rich finish, while cooked chicken keeps prep simple. Serve with warm bread for all the comfort of pot pie without making a crust.

Ingredients

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6 tablespoons unsalted butter
1 cup onion, chopped
2 carrots, chopped
2 celery sticks, chopped
3 garlic cloves, minced
1/3 cup flour
5 cups chicken stock
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 lb. Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces.
4 cups cooked chicken, (shredded)
1 cup frozen peas
1 cup frozen corn
1/2 cup half and half
1 bay leaf
1/4 cup parsley, finely chopped, plus more for garnish

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Instructions

Melt the butter in a large stock pot or Dutch oven. Add the onion, celery and carrots. Sauté for approximately 4-5 minutes over low/medium heat until they begin to soften. Add the garlic and cook another 30 seconds.
Add the flour and stir and combine. Continue cooking and stirring for 1-2 minutes.
Slowly add the chicken stock and whisk to break up any lumps. Add the salt, pepper and bay leaf.
Next add the potatoes and simmer for 10-12 minutes or until the potatoes are just tender.
Add the frozen peas and corn and return to a simmer. Stir in the half-and-half and cooked shredded chicken.
Cook until the soup is hot and the chicken reaches 165°F.
Remove and discard the bay leaf. Stir in the ¼ cup chopped parsley, then garnish individual bowls with extra parsley if desired.

Notes

Buy at store bought chicken and shred it instead of cooking your own.

Add some oregano, thyme or basil to the recipe if you want a little more flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups
Method: Dutch Oven
Cuisine: American