Soups & Stewsbellyfull5.0
Chicken Pot Pie Soup
This Chicken Pot Pie Soup is classic chicken pot pie converted into a fantastic warm and cozy soup! It comes together in just 30 minutes and is perfect comfort food on a chilly day.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- whisk
📝 Preparation Steps
1
Melt the butter in a large pot or Dutch oven over medium heat. Add in the onion, celery, peas and carrots; sauté, stirring occasionally, until tender, about ⏱️ 3-4 minutes. Stir in garlic until fragrant, about ⏱️ 30 seconds.
medium onion (, diced)1garlic (, minced)3 cloves
2
Stir in the Italian seasoning, salt, and pepper.
Italian seasoning1 teaspoon
3
Whisk in the flour until completely combined and cooked off, about ⏱️ 1 minute.
4
Stir in wine, letting it evaporate and scraping up any browned bits that have accumulated on the bottom of the pot.
5
Gradually pour in the chicken stock and heavy cream, stirring frequently.
6
Add in the cooked chicken pieces.
7
Bring to a gentle bubble and let simmer for about ⏱️ 5 minutes until the soup has thickened, stirring occasionally so the soup doesn't stick to the bottom of the pot.
8
Stir in parsley and vinegar.
9
Taste and adjust seasoning, adding more salt and pepper if necessary.
10
Serve with 7 Up biscuits and enjoy!SEE RECIPE VARIATIONS BELOW.
Up Biscuits (, for serving (optional and not included in the calorie calculation))7
Nutrition Facts
calories
304 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
323 mg
protein Content
20 g
trans Fat Content
1 g
cholesterol Content
87 mg
carbohydrate Content
15 g
saturated Fat Content
10 g
unsaturated Fat Content
6 g
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