Chicken Pot Pie Soup

Creamy chicken pot pie soup loaded with celery, peas, carrots and potatoes makes great comfort food as the weather gets cooler.  

[pe2-image src=”http://lh6.ggpht.com/-MzQG28Sarww/Uo3qFvjWY7I/AAAAAAAAMA0/u9wzQuRQvT0/s144-o/chicken%252520soup.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog4#5948668067211273138″ caption=”chicken soup.jpg” type=”image” alt=”chicken soup.jpg” pe2_single_image_size=”w660″ pe2_img_align=”center” ]

I’ve been craving lots of warm soups lately with the chilly weather we’ve been getting here.

Chicken pot pie is the ultimate comfort food and this creamy, chunky soup version is loaded with chicken, potatoes, peas, carrots and celery in every bite.

The great thing about soups is you can swap out the ingredients and vegetables to suit your taste.

Serve it along with your favorite biscuits or crackers.

[pe2-image src=”http://lh5.ggpht.com/-mJLt3Yk9034/Uo3r4G472mI/AAAAAAAAMBE/cq6IVmePWQM/s144-o/IMG_6204.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog4#5948670031980911202″ caption=”” type=”image” alt=”IMG_6204.jpg” pe2_single_image_size=”w650″ pe2_img_align=”center” ]

Or if you already have an extra baked pie crust handy, you can certainly serve the soup inside as well.

[pe2-image src=”http://lh6.ggpht.com/-cPpBJHmFG0Y/Uo3r5I1cVMI/AAAAAAAAMBc/vUiJ6gPC2LM/s144-o/IMG_6231.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog4#5948670049683002562″ caption=”” type=”image” alt=”IMG_6231.jpg” pe2_single_image_size=”w650″ pe2_img_align=”center” ][pe2-image src=”http://lh6.ggpht.com/-ajmygm865Uk/Uo3r5rHqt-I/AAAAAAAAMBU/EEu2eTqIK7Y/s144-o/IMG_6234.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog4#5948670058886248418″ caption=”” type=”image” alt=”IMG_6234.jpg” pe2_single_image_size=”w550″ pe2_img_align=”center” ]

This soup comes together fairly quickly if you are using leftover chicken or even turkey meat, especially if you have leftovers from Thanksgiving.

[pe2-image src=”http://lh5.ggpht.com/-B6EHynr6NMM/Uo3r4VG2XzI/AAAAAAAAMBI/fuMrfQJI3U4/s144-o/IMG_6217.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog4#5948670035797368626″ caption=”” type=”image” alt=”IMG_6217.jpg” pe2_single_image_size=”w650″ pe2_img_align=”center” ]

5 from 1 vote

Print

Chicken Pot Pie Soup

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Creamy chicken pot pie soup loaded with celery, peas, carrots and potatoes makes great comfort food as the weather gets cooler. You can make this a Turkey Pot Pie soup with turkey leftovers as well.

Course: Main Course, Soup

Cuisine: American

Keyword: chicken soup recipes, easy soup recipe, weeknight meal chicken

Servings: 6 servings

Calories: 342 kcal

Ingredients

• 3 tablespoons butter
• 3 medium potatoes peeled and cubed
• 1 medium onion diced
• 2 celery ribs chopped
• 2 medium carrots chopped
• 1 cup peas
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded cooked chicken
• 1 cup frozen or fresh peas
• 2 cups homemade chicken broth or 1-15 oz can low-sodium chicken broth
• 2 1/2 cups milk of your choice
• 1 teaspoon fresh parsley finely chopped (can substitute with dried)
• 1/4 teaspoon fresh thyme finely chopped (can substitute with dried)
• 1/4 teaspoon fresh rosemary finely chopped (can substitute with dried)
• 1 bay leaf
• salt and ground pepper to taste

Instructions

1. In a large Dutch oven or pot, heat butter over medium-high heat. Add the onions and garlic and cook for about 3 minutes until fragrant.
2. Add the celery and carrots and cook for another 5 minutes.
3. Stir in the flour whisking constantly until blended.
4. Gradually whisk in chicken broth and milk.
5. Add the potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste.
6. Bring to a gentle boil, stirring occasionally.
7. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender.
8. Stir in shredded chicken and peas and cook just until heated through.
9. Remove bay leaf and serve warm with your favorite biscuits or crackers or in a baked pie crust.

Nutrition Facts

Chicken Pot Pie Soup

Amount Per Serving (1 bowl (1/6 recipe))

Calories 342 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g30%

Cholesterol 61mg20%

Sodium 743mg31%

Potassium 1001mg29%

Carbohydrates 37g12%

Fiber 6g24%

Sugar 9g10%

Protein 20g40%

Vitamin A 4180IU84%

Vitamin C 39.9mg48%

Calcium 187mg19%

Iron 5.1mg28%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

 Adapted from: Food Network