Chicken Pot Pie Soup Ingredients: 6 tablespoons unsalted butter 1 cup onion, chopped 2 carrots, chopped 2 celery sticks, chopped 3 garlic cloves, minced 1/3 cup flour 5 cups chicken stock 3/4 teaspoon sea salt 1/2 teaspoon black pepper 1 pound Yukon Gold potatoes, peeled and sliced into 1/4-inch thick pieces 4 cups cooked chicken, shredded 1 cup frozen peas 1 cup corn 1/2 cup half-and-half cream 1 bay leaf 1/4 cup parsley, finely chopped (plus more for garnish) Directions: In a large stock pot or Dutch oven, melt the butter over low-medium heat. Add the onion, celery, and carrots, and sauté for about 4-5 minutes until they begin to soften. Add the garlic and cook for an additional 30 seconds. Stir in the flour and mix well, cooking for 1-2 minutes while stirring constantly. Gradually pour in the chicken stock, whisking to remove any lumps. Add the salt, pepper, and bay leaf. Add the sliced potatoes and bring the soup to a simmer. Cook for 10-12 minutes or until the potatoes are just tender. Stir in the frozen peas, corn, half-and-half, and shredded chicken. Return the soup to a simmer and cook for another 10 minutes, or until the soup is hot and the chicken is heated through. Remove the bay leaf and garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Calories: 420 kcal | Servings: 6 This Chicken Pot Pie Soup is a creamy, comforting dish that brings all the classic flavors of chicken pot pie into a hearty bowl. With tender pieces of chicken, Yukon Gold potatoes, carrots, peas, and corn, every spoonful is filled with rich, creamy goodness. The addition of fresh parsley adds a pop of color and freshness, making each bowl as beautiful as it is delicious. Perfect for chilly evenings or when you need a comforting meal, this soup is easy to make and sure to be a hit with the family. Serve it with a sprinkle of extra parsley and crusty bread for dipping, and enjoy the cozy, homemade flavors of this one-pot meal thats perfect for fall and winter.
