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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Chicken Pot Pie Soup is the ultimate comfort food that brings warmth and joy to any gathering or cozy night in. This creamy soup features tender chicken, a medley of vegetables, and hearty potatoes, all simmered in a rich broth that captures the essence of traditional pot pie. Perfect for busy weeknights or as a make-ahead meal, this comforting recipe is not only simple to prepare but also customizable based on your favorite ingredients. Serve it alongside fresh bread or fluffy biscuits for a complete meal that everyone will adore.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 lb. boneless, skinless chicken breasts
  • 1 yellow onion
  • 2 stalks celery
  • 3 cloves garlic
  • 3 cups chicken broth
  • 2 cups half-and-half
  • 2 cups frozen mixed vegetables (carrots, peas, corn)
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup dry apple vinegar
  • ¼ cup flour
  • 1/2 chicken bouillon cube
  • ¾ teaspoon EACH: dried thyme, rosemary, parsley, onion powder
  • salt/pepper (to taste)

Instructions

  1. Peel and cut the potatoes into slices. Boil in salted water until fork-tender, then drain and mash with butter.
  2. In a soup pot, heat olive oil over medium-high heat. Add diced chicken seasoned with salt and pepper; cook until golden brown.
  3. Deglaze the pot with apple vinegar to enhance flavor.
  4. Sauté diced onion and celery with remaining butter until softened, then add minced garlic and flour; stir for one minute.
  5. Gradually add chicken broth and half-and-half while stirring to avoid lumps.
  6. Mix in the cream of chicken soup, bouillon cube, and seasonings.
  7. Blend the soup until smooth using an immersion blender or regular blender.
  8. Stir in cooked chicken and frozen vegetables; heat through before serving.

Nutrition

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