Chicken Pot Pie Soup

Rahat

Chicken Pot Pie Soup brings all the comforting flavors of the classic dish in a cozy, spoonable form. Tender chunks of chicken, hearty vegetables, and a creamy, velvety broth come together in just 40 minutes, making it perfect for busy weeknights.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 409

Ingredients Method Nutrition

Ingredients

⅓ cup unsalted butter (75 g)
1 medium yellow onion diced (about 1 cup) (140 g)
¼ cup all-purpose flour (31 g)
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon smoked paprika
½ teaspoon ground mustard
⅛ teaspoon dried thyme
4 cups chicken broth (946 ml)
2 cups whole milk (473 ml)
1 pound gold potatoes chopped into ½” pieces (about 3 cups) (455 g)
2 large carrots cut into coins
2 ½ cups mixed frozen veggies (320 G) (11 oz)
3 cups shredded chicken this is about 1 picked rotisserie chicken for me, or see note to substitute raw chicken meat.

Method

Place butter in a large Dutch oven or soup pot and cook over medium heat until melted.
Add onion and saute until softened (about 5 minutes).
Sprinkle flour over vegetables and stir until absorbed.
Add salt, pepper, smoked paprika, mustard, and thyme and stir to combine.
Drizzle in chicken broth slowly, while stirring.
Gradually stir in milk and stir until well-combined.
Add potatoes and carrots and frozen veggies and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until potatoes are tender when pierced with a fork.
Reduce heat to medium-low and add chicken. Simmer for 15 minutes or until chicken is warmed through, then serve.

Nutrition

Calories: 409kcalCarbohydrates: 36gProtein: 26gFat: 18gSaturated Fat: 9gCholesterol: 93mgSodium: 1109mgPotassium: 899mgFiber: 6gSugar: 7gVitamin A: 7813IUVitamin C: 25mgCalcium: 160mgIron: 3mg

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