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Chicken Pot Pie Soup Recipe
Soothe your soul with a creamy and comforting Chicken Pot Pie Soup made from scratch. It contains fresh ingredients, including chicken, celery, and potatoes, all in a creamy broth.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
people
Calories:
527
kcal
Author:
Becky Hardin
Ingredients
5
tablespoons
butter
1
medium onion
diced
1
tablespoon
minced garlic
3-4 cloves
3
celery stalks
diced
⅓
cup
all purpose flour
5
cups
chicken broth
½
cup
dry white wine
3
carrots
peeled and sliced
4
medium potatoes
cubed
2
cups
cooked shredded chicken
1
cup
corn
fresh, frozen, or canned
1
cup
peas
fresh, frozen, or canned
1
teaspoon
salt
1
teaspoon
pepper
2
bay leaves
2
tablespoons
parsley
dried or fresh minced
1
teaspoon
poultry seasoning or bouillon
1
cup
heavy cream
Biscuits
homemade or canned for serving
Instructions
In a large saute pan, melt the butter and cook the onions, garlic, and celery, until the onions are translucent.
5 tablespoons butter,
1 medium onion,
1 tablespoon minced garlic,
3 celery stalks
Add the flour and stir until well combined.
⅓ cup all purpose flour
Whisk in the broth and wine.
5 cups chicken broth,
½ cup dry white wine
Add the carrots and potatoes, cook until the potatoes are fork-tender.
3 carrots,
4 medium potatoes
Add the chicken, corn, peas, salt, pepper, bay leaves, parsley, and poultry seasoning. Cook an additional 10 minutes.
2 cups cooked shredded chicken,
1 cup corn,
1 cup peas,
1 teaspoon salt,
1 teaspoon pepper,
2 bay leaves,
2 tablespoons parsley,
1 teaspoon poultry seasoning or bouillon
Add the heavy cream and stir.
1 cup heavy cream
Remove the bay leaves before serving.
Serve each bowl of soup with a biscuit.
Biscuits
Notes
You can omit the white wine and use only chicken broth. I find the white wine adds a richness to the soup and kicks up the flavor a notch.
To make this a bit faster, you can cook your cubed potatoes in the microwave for 5 to 10 minutes so they won’t take as long to finish in the soup.
I don't recommend freezing this soup because dairy products often “break” when frozen and thawed, resulting in grainy soup.
Storage:
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories:
527
kcal
|
Carbohydrates:
47
g
|
Protein:
20
g
|
Fat:
28
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
114
mg
|
Sodium:
1273
mg
|
Potassium:
1177
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
6374
IU
|
Vitamin C:
58
mg
|
Calcium:
94
mg
|
Iron:
3
mg