Chicken Pot Pie Soup Recipe
This thick and hearty Chicken Pot Pie Soup is the perfect comfort food recipe! Warm and filling and perfect for anytime you need a comforting soup!
Servings: 6 Servings
Calories: 383kcal
Equipment
- wooden spoon
- cutting board
- knife
Ingredients
- 1 Tablespoon olive oil
- 1 large carrot diced (about 1 cup)
- 2 stalks of celery diced (about 1 cup)
- 1 yellow onion diced
- 1 Tablespoon garlic minced
- ¼ cup flour
- 4 cups chicken broth
- 2 cups chopped russet potatoes
- 1 cup fresh or frozen peas
- ½ cup fresh or frozen corn
- 8 button mushrooms sliced
- ¾ teaspoon Italian seasoning
- ½ teaspoon pepper
- 2 cups shredded chicken
- ½ cup half and half
- Canned Biscuits
Instructions
- Heat oil in a large soup pot over medium heat
- Saute carrot, celery, and onion until soft
- Add garlic and saute for another 30 seconds
- Stir in flour, and cook, stirrin for another 20-30 seconds
- Stir in chicken, broth, potatoes peas, corn, Italian seasoning, and pepper
- Cover and simmer until potatoes are tender
- Remove from heat and stir in half and half
- Serve with biscuits
Notes
Note: this can easily be made gluten feee by replacing flour with cornstarch.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 44g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 975mg | Potassium: 672mg | Fiber: 4g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 3mg