Chicken Pot Pie Soup Recipe
Comfort food is at its best with this chicken pot pie soup recipe. It's creamy, loaded with veggies, and cooks on the stovetop.
Servings: 6
Calories: 274kcal
Ingredients
- 2 tablespoons unsalted butter diced
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 3 carrots peeled and diced
- 2 celery stalks diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat.
- Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the carrots and celery and sauté for an additional 5 minutes, until slightly softened.
- Sprinkle the flour over the vegetables and stir until well combined.
- Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
- Add the shredded chicken, frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper to the pot.
- Bring the soup to a simmer and let it cook for 10-15 minutes, until the vegetables are tender and the soup has thickened.
- Place soup in bowls and garnish with fresh parsley if desired.
- Serve with biscuits on top.
Notes
Slow Cooker Instructions
- In a slow cooker liner, combine butter, onion, garlic, carrots, celery, chicken broth, thyme, salt and pepper.
- If you're using uncooked chicken, add 2 chicken breasts at this point. If the chicken is already cooked, add it later.
- Cover and cook on low for 6 hours. (If using chicken breasts, the chicken should be cooked through and easily shredded with a fork.)
- About 1 hour before serving shred chicken with two forks (or add in the cooked chicken, and add in the peas and corn.
- Then stir in heavy cream. Cover and heat through for one more hour.
- If you want the soup thicker, add more heavy cream or you can make a cornstarch slurry with 1/4 cup heavy cream and two tablespoons of cornstarch. Drizzle this into the soup before slow cooking for the last hour.
Instant Pot Instructions
- Set the Instant Pot to Sauté and add the unsalted butter.
- Add the onion, garlic, carrots and celery. Sauté for 5-7 minutes or until the onions are translucent. Press cancel and add 1 cup of the broth to deglaze the pot.
- Add the remaining broth, cooked chicken, peas, corn, thyme, salt and pepper.
- Put the lid on the Instant Pot and set to high pressure for 10 minutes. Allow to natural release for 5 minutes, then open the valve to release any extra pressure.
- Add the heavy cream and mix to heat through.
- If the soup isn't thick enough, you can thicken it with a cornstarch slurry as explained above.
Nutrition
Calories: 274kcal | Carbohydrates: 20g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1035mg | Potassium: 427mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5719IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg