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–+ servings
Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup for Cozy Nights In

This Creamy Chicken Pot Pie Soup is a comforting dish packed with tender chicken and fresh vegetables. Perfect for cozy nights in.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Heavy Cream Substitution: Use half-and-half for a lighter soup.
  • 4 cups Chicken Broth Substitution: Homemade stock enhances richness.
  • 4 tablespoons Unsalted Butter Tip: Kerrygold butter is recommended for added flavor.
For the Vegetables
  • 1 medium Yellow Onion Prep: Dice finely for even cooking.
  • 2 cloves Garlic Cloves Prep: Minced to release its natural flavors.
  • 2 stalks Diced Celery Prep: Diced into ¼-inch pieces.
  • 2 medium Potatoes Note: Cut into ½-inch cubes for uniform cooking.
  • 2 cups Frozen Mixed Vegetables Tip: No need to thaw before adding to the soup.
For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Substitution: Thighs can add more flavor and tenderness.
For the Seasoning
  • 1 teaspoon Garlic Powder Tip: Mix spices together before adding to enhance flavor distribution.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Paprika
  • 1 teaspoon Black Pepper
  • 1 teaspoon Dried Rosemary
For Thickening
  • 1/4 cup All-Purpose Flour Prep: Whisk into melted butter to avoid lumps.
For Garnish
  • 1/4 cup Fresh Parsley Garnish just before serving for a vibrant touch.
  • 1/4 cup Fresh Thyme Garnish just before serving for a vibrant touch.

Equipment

  • Slow Cooker
  • Medium saucepan

Method
 

Step‑by‑Step Instructions
  1. Prepare the Ingredients: Begin by cutting the boneless skinless chicken breasts into bite-sized pieces, ensuring uniformity for even cooking. Dice the yellow onion finely, mince the garlic cloves, and chop the potatoes into ½-inch cubes. Finally, dice the celery into ¼-inch pieces.
  2. Mix the Seasoning: In a small bowl, combine the garlic powder, onion powder, dried thyme, paprika, black pepper, and dried rosemary. Mixing these herbs and spices together will blend their flavors.
  3. Make the Roux: In a medium saucepan, melt unsalted butter over medium heat. Whisk in the all-purpose flour for about 1-2 minutes, stirring constantly to form a roux. Gradually whisk in the chicken broth, cooking until thickened.
  4. Combine Ingredients in Slow Cooker: After thickening the roux, stir in the prepared spice mixture. Transfer the sauce to a slow cooker and add the chicken pieces, chopped potatoes, diced celery, onion, minced garlic, and frozen mixed vegetables. Gently stir.
  5. Cook the Soup: Cover the slow cooker and set it to cook on low for 6-7 hours or high for 4-5 hours.
  6. Finish with Cream and Garnish: Once the Soup is cooked, stir in the heavy cream, adjusting the seasoning to taste. Sprinkle in some fresh parsley and thyme.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Add the heavy cream only after cooking to prevent curdling. Cut chicken and potatoes into uniform pieces for even cooking. Avoid lifting the lid while cooking.

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