Easy Chicken Pot Pie Soup

I can’t express how much I love this chicken pot pie soup from Preppy Chicken on YouTube. It’s creamy, hearty, and loaded with lots of amazing flavors. It’s a staple in my home cooking and my go-to soup recipe whenever the fall season is here. Try this today and see for yourself; you’re family wil l surely love this. Watch the video below to learn the step by step instructions.

Ingredients:

• 1/3 cup unsalted butter
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and chopped
• 3 celery stalks, thinly sliced
• 5 garlic cloves, peeled and minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 1 lb yukon gold potatoes, peeled and cubed
• 2 tsp fresh thyme
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 4 cups cooked shredded chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/4 cup chopped parsley

Directions:

Step 1

Add 1/3 cup unsalted butter to a heavy-bottomed pan over medium-high heat. While the butter is melting, go ahead and chop your veggies accordingly. Next, add the chopped veggies to the pot and stir them for seven minutes. After this, add the minced garlic and 1/3 cup all-purpose flour. Stir and cook for two minutes, then slowly add 6 cups of chicken stock.

[social_warfare]

Step 2

Next, add the cubed potatoes and 2 tsp of fresh thyme. Bring the mixture to a boil, then reduce the heat to medium. Season with 2 tsp kosher salt and 1 tsp ground black pepper and stir. In the meantime, shred your rotisserie chicken. Once the potatoes are nicely cooked, add the shredded chicken, 1 cup of frozen peas, and 1 cup of frozen corn. Mix well. Lastly, stir in 1/2 cup heavy cream and 1/4 cup chopped parsley. Bring it back to a boil over medium heat, then decrease. Let it simmer for five to ten minutes. Garnish with some freshly chopped parsley and serve.

Easy Chicken Pot Pie Soup