Chicken Pot Pie Soup
This Chicken Pot Pie Soup is a flavorful, one-pot meal that can be ready in just 40 minutes, hearty and satisfying without adding any cream.
Equipment
- large pot
Ingredients
- ⅓ cup unsalted butter
- 1 medium yellow onion, diced about 1 cup
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- ⅛ teaspoon dried thyme
- 4 cups chicken broth
- 2 cups whole milk
- 1 pound gold potatoes, chopped into ½” pieces about 3 cups
- 2 large carrots, cut into coins
- 2 ½ cups mixed frozen veggies (11 oz)
- 3 cups shredded chicken this is about 1 picked rotisserie chicken
Instructions
- Place butter in a large Dutch oven or soup pot and cook over medium heat until melted.
- Add onion and sauté until softened (about 5 minutes).
- Sprinkle flour over vegetables and stir until absorbed.
- Add salt, pepper, smoked paprika, mustard, and thyme and stir to combine.
- Drizzle in chicken broth slowly, while stirring.
- Gradually stir in milk and stir until well-combined.
- Add potatoes, carrots, and frozen veggies, then increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until potatoes are tender.
- Reduce heat to medium-low and add chicken. Simmer for 15 minutes or until chicken is warmed through, then serve.
Notes
Feel free to substitute 1 lb of chicken breast or thighs cut into 3” sized pieces and add to the soup with the potatoes. Additional salt may be needed when using raw chicken.
Nutrition
Serving: 1servingCalories: 409kcalCarbohydrates: 36gProtein: 26gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 93mgSodium: 1109mgPotassium: 899mgFiber: 6gSugar: 7gVitamin A: 7813IUVitamin C: 25mgCalcium: 160mgIron: 3mg
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