Chicken Pot Pie Soup
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.
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.
Instructions
- 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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