Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe is really creamy and incredibly rich. This amazing soup recipe is full of fresh vegetables and tender chicken. You can easily customize the vegetable ingredients in whichever way you prefer. Chicken Pot Pie Soup Recipe is really easy to make, it’ll only take about 30 minutes to make this healthy soup recipe.

This chicken soup recipe just tastes like a delicious pot pie that that inspired this recipe. For this time of the year and for lazy weekends as well, it is definitely a perfect food. I hope this Chicken Pot Pie Soup Recipe warms you up. So let’s get started!

Chicken Pot Pie Soup Recipe – Ingredients:

• Butter / Olive Oil – 4 Tablespoons
• Onion (peeled & diced) – 1 (Medium)
• Carrots (peeled & diced) – 2 (Medium)
• Celery Stalks (diced) – 2
• Garlic (peeled & minced) – 4 Cloves
• Button / Baby Bella Mushrooms (diced) – 4 Ounces
• All-Purpose / White Whole Wheat Flour – 1/3 Cup
• Chicken Stock – 3 Cups
• Milk – 2 Cups
• Cooked Chicken (shredded) – 3 Cups
• Yukon Gold Potatoes (diced) – 1 Pound
• Frozen Corn – 1 Cup
• Frozen Peas – 1 Cup
• Italian Seasoning – 1 Teaspoon
• Salt – 1/2 Teaspoon / To Taste
• Black Pepper (freshly-cracked) – 1/2 Teaspoon / To Taste

Chicken Pot Pie Soup Recipe – Directions:

1. Heat butter/olive oil over medium/high heat in a large stockpot. Add onion, celery and carrots and saute for 6 – 7 minutes or until onion is soft and translucent, stirring frequently. Add garlic cloves and mushrooms and then saute for additional 2 – 3 minutes or until the garlic is fragrant, stirring frequently.
2. Now stir in flour and saute for 1 additional minute or until the flour is completely combined, stirring occasionally. Now gradually add the chicken stock and milk and stir frequently. After that stir in chicken, peas, corn, potatoes, Italian seasoning and then add salt and pepper to your taste until everything is combined.
3. Bring this mixture to a simmer but be careful not to bring the mixture to a boil. Stirring occasionally to prevent the soup from sticking to the pan. Then reduce the heat to medium – low, continue simmering for additional 10 – 15 minutes or until the potatoes are cooked through and soft. Taste the soup and if needed, season with additional salt & pepper.
4. Serve warm with crackers on the side or on top, if desired.