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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Indulge in the comforting warmth of Chicken Pot Pie Soup, a delightful twist on a classic favorite. This creamy and hearty soup is packed with tender chicken, colorful vegetables, and smooth mashed potatoes, making it the perfect dish for cozy nights or family gatherings. Not only is it quick and easy to prepare, but it also offers a nutritious option that’s loaded with flavor. Whether served as a main course or paired with crusty bread or biscuits, this soup is sure to bring smiles around the table. Enjoy this heartwarming recipe that will become a staple in your home.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 lb boneless/skinless chicken breasts
  • 3 cups chicken broth
  • 2 cups half-and-half
  • 2 cups frozen mixed vegetables (carrots, peas, corn)
  • 1 yellow onion (diced)
  • 2 tablespoons olive oil
  • 4 tablespoons butter (divided)
  • 1/2 cup dry apple vinegar
  • 3 cloves garlic (minced)
  • ¼ cup flour
  • 1/2 chicken bouillon cube
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon EACH: dried thyme, rosemary, parsley, onion powder
  • salt/pepper (to taste)

Instructions

  1. Peel and slice potatoes into 1-inch pieces. Boil in salted water until fork-tender (about 25 minutes), then mash with butter and set aside.
  2. In a soup pot, heat olive oil over medium-high heat. Add diced chicken seasoned with salt and pepper; cook until golden brown (5-7 minutes). Remove from pot.
  3. Deglaze pot with apple vinegar; add chopped onions and celery with remaining butter. Sauté until softened (about 5 minutes), then add garlic.
  4. Stir in flour; cook for one minute before gradually adding chicken broth and half-and-half while stirring to prevent lumps.
  5. Mix in mashed potatoes, cooked chicken, frozen vegetables, and seasonings; simmer for about 10 minutes before serving.

Nutrition

Find it online: https://nobakeheaven.com/chicken-pot-pie-soup/