Chicken Pot Pie Soup (Printable Version)
A comforting blend of chicken, vegetables, and creamy broth in a warm, hearty dish.
# What You'll Need:
→ Dairy & Fats
01 -
1/4 cup unsalted butter
02 -
1 cup heavy whipping cream
→ Produce
03 -
1/2 medium onion, chopped
04 -
2 stalks celery, chopped
05 -
3 cloves garlic, minced
06 -
1 pound Russet potatoes, peeled and diced
→ Pantry
07 -
6 tablespoons all-purpose flour
08 -
4 cups chicken broth
09 -
1/2 teaspoon Italian seasoning
10 -
Salt and black pepper, to taste
→ Frozen
11 -
2 cups frozen mixed vegetables
→ Protein
12 -
2 cups cooked shredded chicken (rotisserie recommended)
# Step-by-Step Guide:
01 -
Melt butter in a soup pot over medium heat, then add chopped onion and celery. Cook until softened, about 5 minutes.
02 -
Add minced garlic and flour to the pot. Stir continuously for 1 to 2 minutes to eliminate raw flour taste.
03 -
Gradually whisk in chicken broth until the mixture is smooth and free of lumps.
04 -
Stir in heavy cream, diced potatoes, frozen mixed vegetables, and Italian seasoning. Bring to a gentle boil.
05 -
Reduce heat to low, partially cover the pot, and let simmer gently for 15 minutes. Stir occasionally to prevent sticking.
06 -
Stir in shredded chicken and cook for an additional 5 minutes, or until potatoes are tender. Adjust consistency by adding extra broth if desired.
07 -
Season with salt and pepper to taste. Serve hot, optionally accompanied by biscuits.
# Additional Notes:
01 -
Use rotisserie chicken for enhanced flavor and convenience.