Chicken Pot Pie Soup
Chicken Pot Pie Soup is easy to make with frozen vegetables and leftover chicken. This comforting & delicious soup is perfect for warming up!
Servings: 6
Ingredients
- 6 tbsp Butter divided
- 1 Yellow Onion peeled and diced
- 1 tbsp Minced Garlic
- 32 oz Chicken Broth
- 1/2 tsp Thyme
- 1/2 tsp Poultry Seasoning
- 2 cup Potatoes peeled and diced
- 6 tbsp Flour
- 1 cup Milk
- 1 cup Half and Half
- 2 cup frozen Peas and Carrots
- 2 cup frozen Corn
- 2 cup Frozen Green Beans
- 3 cups cooked Chicken diced
Instructions
- Melt 1 tablespoon of butter in a large pot over medium high heat.
- Add in onions and cook until softened.
- Add garlic and cook for another minute.
- Add the broth.
- Add thyme and poultry seasoning and bring to a boil.
- Add potatoes and reduce to a simmer and cook for about 10 minutes.
- In another pan, melt remaining butter over medium heat.
- Add flour to the melted butter and stir while it cooks for a couple of minutes.
- Keep stirring while adding the milk to the roux until mixture is well blended.
- Add this sauce to the larger pot and stir until blended.
- Slowly add in the half and half while stirring to mix well.
- Add green beans, corn, peas and carrots. Stir to mix.
- Add chicken, stir and cook over low heat until everything is heated through (about 15 minutes).
- Salt and pepper to taste.
Nutrition
Calories: 498kcal | Carbohydrates: 49g | Protein: 28g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 790mg | Potassium: 1150mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5578IU | Vitamin C: 46mg | Calcium: 173mg | Iron: 4mg