Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup Recipe is loaded with veggies in a rich and creamy broth, comfort food!
Ingredients
- 1 medium onion
- 1 Tbsp olive oil
- 1 celery ribs, finely cubed
- 2 medium carrots, cubed
- 4 Tbsp unsalted butter
- 3 garlic cloves
- 32 oz chicken broth
- 2 cups whole milk
- 1 bay leaf
- 2 tsp salt
- 1 tsp italian seasoning
- ½ tsp ground black pepper
- 3/4 pounds russett potatoes cubed
- ¼ cup all-purpose flour
- ½ cup heavy whipping cream
- 1 pound cooked chicken 2-3 cups cooked
- 2 cups frozen vegetables we used corn and green beans
- freshly chopped parsley or cilantro to garnish optional
Instructions
- In a Dutch oven, sautee onion on 1 Tbsp oil until tender.
- Add the celery and carrot and butter, cook until tender. Add garlic and cook until fragrant.
- Add broth, seasoning, milk and potatoes. Bring to a soft boil and cook until potatoes are full cooked.
- In a bowl, whisk together the heavy whipping cream with flour and add to the Dutch oven with the cooked chicken and frozen vegetables. Cook until frozen vegetables are tender.