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Creamy chicken pot pie soup
Nawaal Ahmed

Creamy Homestyle Chicken Pot Pie Soup

Creamy Homestyle Chicken Pot Pie Soup
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp 30 ml unsalted butter
  • 1 tbsp 15 ml olive oil
  • 1 medium yellow onion diced (about 150 g)
  • 2 celery stalks sliced (about 100 g)
  • 2 medium carrots peeled and chopped (about 150 g)
  • 2 cloves garlic minced (about 1 tbsp)
  • 1/4 cup 32 g all-purpose flour
  • 4 cups 960 ml low-sodium chicken broth
  • 3 medium potatoes peeled and diced (about 400 g)
  • 1 tsp 1 g dried thyme
  • 1/2 tsp 1 g black pepper
  • 1 bay leaf
  • 2 cups 300 g cooked chicken, shredded or cubed
  • 1 cup 150 g frozen peas
  • 1 cup 240 ml heavy cream
  • 1/2 tsp 3 g salt, or to taste
  • 2 tbsp 8 g fresh parsley, chopped

Method
 

  1. Warm butter and olive oil in a large pot over medium heat until melted and shimmering.
  2. Add diced onion, celery, and carrots, cooking until vegetables soften and onions turn translucent.
  3. Stir in minced garlic and cook until fragrant, about 30 seconds.
  4. Sprinkle flour over the vegetables and stir until fully absorbed and lightly toasted.
  5. Slowly pour in chicken broth while whisking to dissolve any lumps and build a smooth base.
  6. Add diced potatoes, dried thyme, black pepper, and bay leaf, stirring to combine.
  7. Bring the soup to a gentle boil, then lower heat and simmer until potatoes are just tender.
  8. Stir in shredded chicken and frozen peas, heating until warmed through.
  9. Pour in heavy cream, stirring until the soup becomes luxuriously creamy.
  10. Season with salt and adjust pepper to taste.
  11. Remove bay leaf and sprinkle fresh parsley over the top before serving.

Notes

Protein: 27 g

Carbohydrates: 28 g

Fat: 18 g

Fiber: 4 g

Sugar: 5 g

Sodium: 680 mg