Chicken Pot Pie Soup
Cost $10.92 recipe / $1.82 servingThis Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!Step-by-step photos can be seen below the recipe card.
Ingredients
- 6 Tbsp salted butter ($0.74)
- 1 yellow onion ($0.70)
- 3 garlic cloves ($0.24)
- ⅓ cup all-purpose flour ($0.06)
- 1 tsp Italian seasoning ($0.10)
- 1 tsp salt ($0.05)
- ½ tsp black pepper (freshly cracked, $0.02)
- 1 lb. yukon gold potatoes ($1.09)
- 5 cups chicken broth ($0.65)
- 2 chicken breasts (cooked, shredded or diced $5.34)
- 12 oz. frozen mixed vegetables ($1.25)
- ½ cup heavy cream ($0.68)
Video
Instructions
- Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
- In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
- Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
- Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
- Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
- Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!
See how we calculate recipe costs here.
Equipment
- Dutch Oven
Notes
*You can also use cooked rotisserie chicken or leftover turkey from Thanksgiving in place of the cooked chicken breasts. Or, substitute a can of salmon for the chicken.
*Half and half works in place of the heavy cream, though your soup will be slightly lighter.
*Rehydrated soy curls can take the place of the chicken. Use vegetable broth instead of chicken broth, and you'll have a vegetarian pot pie soup.
*Use sauteed carrots, onions or any of your favorite vegetables in place of the frozen.
Nutrition
Serving: 1servingCalories: 353kcalCarbohydrates: 30gProtein: 14gFat: 20gSodium: 1286mgFiber: 5g
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