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Chicken Pot Pie Soup

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A comforting blend of shredded chicken, creamy broth, and hearty vegetables that captures the essence of classic pot pie in soup form.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Use leftover roast or rotisserie chicken for quick prep.
  • 2 large russet potatoes, peeled and cut into cubes Russets add a starchy, fluffy texture.
  • 1 cup diced carrots Adds sweetness and color; cut uniformly.
  • 1.5 cups whole-kernel corn Frozen or canned, drain if using canned.
  • 1.5 cups sweet peas Frozen peas are convenient.
  • 0.5 cup diced yellow onion Cook until softened.
  • 2 stalks celery, diced Adds aromatic crunch.
  • 1 can (10 oz) cream of chicken soup Provides creaminess and flavor.
  • 6 cups chicken broth Use low sodium for better salt control.
  • 4 tbsp butter Adds richness.
  • 1 tbsp olive oil Prevents butter from burning.
  • 1/4 cup all-purpose flour Used to make the roux.
  • 1 tsp chicken bouillon powder Boosts chicken flavor.
  • 1 tsp garlic powder Adds savory depth.
  • 1 tsp onion powder Enhances onion flavor.

Method
 

Preparation
  1. In a large pot, melt 4 tablespoons butter and 1 tablespoon olive oil over medium heat until the butter is foamy.
  2. Add the diced onion, celery, and carrots to the pot and cook until softened, about 5 minutes.
  3. Stir in the all-purpose flour and cook for a minute to form a roux.
  4. Gradually add the chicken broth while stirring continuously to avoid lumps.
  5. Add the cubed potatoes, corn, peas, shredded chicken, cream of chicken soup, chicken bouillon powder, garlic powder, and onion powder. Stir to combine.
Cooking
  1. Bring to a gentle simmer and cook until the potatoes are tender, about 15-20 minutes.
  2. Adjust seasoning with salt and pepper to taste before serving.
  3. If too thick, thin with extra chicken broth; if too thin, simmer longer to reduce.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 9gSodium: 600mgFiber: 5gSugar: 4g

Notes

For a creamier texture, mash a few potato cubes against the pot and stir back in. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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