Chicken Pot Pie Soup Recipe
This tasty Chicken Pot Pie Soup is simple to make and doesn't require the use of any canned soups! Hearty, rich, and comfort food at its finest!
Servings: 8
Calories: 662kcal
Equipment
Ingredients
- 1 chicken cooked, deboned and shredded
- 4 teaspoon chicken base found by bouillon in grocery store
- 2-3 chicken bouillon cubes (optional)
- 2 potatoes, cubed
- 9 oz frozen peas and carrots
- 1 tablespoon garlic, minced
- 1 onion, diced
- ⅓ cup butter
- ¼ cup flour
- 1 cup chicken broth
- 4 cups heavy cream
- 1 pinch nutmeg
- ½ teaspoon black pepper
- salt to taste
- Parsley (optional)
Instructions
- In Dutch oven, sauté onion and garlic in butter for about 2-4 minutes, or until tender.
- Sprinkle flour over the onion and stir to create a roux.
- Add in the chicken base, chicken broth, bouillon cubes (if using), and heavy cream. Stir until combined.
- Add in the chicken, potatoes, nutmeg, pepper, salt, and peas/carrots, stirring to combine.
- Lightly simmer for about 10-15 minutes, stirring regularly.
- Sprinkle with Parsley if desired and serve warm.
Video
Notes
*I cooked potatoes separately from soup until tender, tossing them in at the end. If you prefer to cook together, add additional cook time.
Nutrition
Calories: 662kcal | Carbohydrates: 12g | Protein: 25g | Fat: 58g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 984mg | Potassium: 213mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5016IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 1mg
