Description
Indulge in the heartwarming experience of Chicken Pot Pie Soup, where creamy broth meets tender chicken and a medley of vegetables. This easy-to-make dish combines comforting flavors in one pot, making it perfect for family dinners or chilly evenings. In just under an hour, you can whip up a nourishing bowl of soup that will delight everyone at your table. Its rich texture and delightful aroma make it a must-try for any comfort food lover.
Ingredients
Scale
- 4 large russet potatoes
- 1 lb boneless, skinless chicken breasts
- 1 yellow onion
- 2 stalks celery
- 3 cloves garlic
- 3 cups chicken broth
- 2 cups half-and-half
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 4 tablespoons butter
- olive oil
- ¼ cup flour
- ½ cup dry white apple vinegar
- ½ chicken bouillon cube
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon EACH: dried thyme, rosemary, parsley, onion powder
- salt and pepper (to taste)
Instructions
- Peel and chop the potatoes; boil until fork-tender.
- In a soup pot, heat olive oil and cook seasoned chicken until golden. Remove and set aside.
- Sauté diced onion, celery, and minced garlic in butter until softened.
- Stir in flour to create a roux, then gradually add chicken broth and half-and-half.
- Mix in cream of chicken soup, bouillon cube, herbs, and cooked potatoes.
- Blend until smooth; return chicken and add frozen veggies. Heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg