Creamy Chicken Pot Pie Soup
Creamy chicken pot pie soup recipe that is creamy, hearty and so cozy! Rich and creamy broth loaded with chicken, potatoes and veggies.
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Servings 8 servings
Ingredients
- 2 Tbsp unsalted butter
- 1/2 cup onion finely chopped
- 1/2 cup carrots sliced
- 1/2 cup celery sliced
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 32 oz chicken broth
- 2 cups water
- 2 bay leaves
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp Italian season
- ½ tsp garlic powder
- ½ tsp paprika
- 1 lb boneless skinless chicken breast or chicken thighs
- 1 1/2 lbs potatoes diced
- 1 cup corn frozen or canned
- 1 cup frozen peas
- 1/2 cup heavy whipping cream
- finely chopped greens optional
Instructions
- In a large pot or Dutch oven, heat butter on medium high heat. Once hot, add chopped onions, sliced carrots and celery and sauté for 3-4 minutes, until tender.
- Add the minced garlic and sauté for an additional minute, until fragrant. Mix in the flour until fully incorporated.
- Pour in the chicken broth, water, bay leaves, salt, pepper, Italian seasoning, garlic powder, and paprika to the pot. Bring the liquid to boil.
- Once boiling, add the chicken and cook for about 10-15 minutes, until the chicken is cooked through.
- Carefully remove the cooked chicken from the pot and transfer it to a plate.
- Add in cubed potatoes and cook for 12 minutes, until tender. Meanwhile, shred the chicken. (If you prefer, place the chicken in a bowl and use a hand mixer on high speed to shred it.)
- Once the potatoes are tender, add the shredded chicken, corn, peas, freshly chopped greens and heavy whipping cream to the soup and bring to a light simmer. (Taste to see if you want to adjust the seasoning, as desired.)
- Remove the soup from the heat. Serve hot or warm with desired sides.