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Chicken Pot Pie Soup
Chicken Pot Pie Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy chicken pot pie soup with hearty veggies, all the flavors of the classic dish without the crust.
Ingredients:
  • 1/4 Cup vegetable Oil, divided
  • 4 to 6 bone-in, skin on chicken thighs
  • All-purpose Seasoning to taste
  • 1 Large Yellow Onion, chopped
  • 2 Stalks Celery, chopped
  • 4 Carrots, cut into bite-sized pieces
  • 2 Cloves Garlic, chopped
  • 1 Cup Mushrooms, cut into bite sized pieces
  • 1 to 2 Chicken Bouillon Cubes
  • 1/4 Cup all-purpose flour
  • 1 Bag Mixed Frozen Vegetables
  • 1 Cup Heavy Cream or Half-and-Half
  • 4 cups Chicken Stock, or more as needed
  • 2 teaspoons Dried Rosemary
Instructions:
  • In a Dutch oven or large cast iron skillet, warm up 3 tablespoons of oil over medium heat. Pat dry the chicken with a paper towel and season to taste with all-purpose seasoning.
  • Sear chicken thighs in the hot oil until golden brown, for 4 to 5 minutes. Then, move the chicken to a platter to cool.
  • Combine onions, celery, carrots, and garlic in the Dutch oven with the leftover oil (add 1 tablespoon more if needed). Sprinkle 1 teaspoon of all-purpose seasoning over the mixture to enhance the flavor profile. Sauté and stir until the onions start to turn translucent, approximately 3 to 4 minutes.
  • Sauté mushrooms with chicken bouillon cube and dried rosemary for 2 minutes. Then, whisk in flour and cook for an additional 1 to 2 minutes.
  • Gradually whisk in the chicken stock until well mixed. Simmer and stir until the flour is fully incorporated. Cook while stirring constantly until the soup thickens to your desired consistency. Add more stock if needed for your preferred thickness.
  • Peel off chicken thigh skin, shred meat, and toss into the pot. Stir continuously for 1 minute. Cover the pot and simmer gently for 10 to 12 minutes.
  • Stir in frozen vegetables and reduce heat. Pour in heavy cream and blend well. Cover and simmer the soup for 3 to 5 minutes. Remove from heat, stir, and serve hot.

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