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Chicken Pot Pie Soup
Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●whisk
📝 Preparation Steps
1
Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to ⏱️ 3 minutes, or until translucent and tender.
2
Add the garlic, thyme, parsley, and potatoes and cook an additional ⏱️ 30 seconds, stirring once or twice.
3
Quickly whisk in flour and cook another ⏱️ 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, and bay leaf and bring to a boil.
half-and-half2 cupschicken broth2 cupsbay leaf1
4
Reduce heat to simmer. Stir in chicken and veggies and continue to simmer for ⏱️ 30 minutes, or up to ⏱️ 2 hours (check often to ensure liquid does not cook off).
5
Remove and discard bay leaf. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve warm with buttermilk biscuits.
bay leaf1
Nutrition Facts
calories
442 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
392 mg
protein Content
23 g
cholesterol Content
137 mg
carbohydrate Content
18 g
saturated Fat Content
17 g
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