Chicken Pot Pie Soup
Chicken Pot Pie Soup
Ingredients
For the Seasoning Blend
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons dried oregano
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons black pepper
- 2 teaspoons smoked paprika
For the Soup
- 1 1/2 pounds chicken breast
- 3 tablespoons oil
- 1/2 medium onion, diced
- 3 celery stalks, diced
- 1 large russet potato, diced
- 2 thyme sprigs, chopped
- 2 rosemary sprigs, chopped
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup frozen peas and carrot mix
Instructions
- 1
In a small bowl, combine the garlic powder, onion powder, dried oregano, salt, black pepper, and smoked paprika to create your seasoning blend. Mix well.
⏱️ 2 min
- 2
Generously season the chicken breast on all sides with a portion of the prepared seasoning blend. Reserve the remaining seasoning for the soup.
⏱️ 3 min
- 3
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken breast and cook for 6-8 minutes per side, or until it has a nice sear and is cooked through. Remove the chicken from the pot and set aside on a cutting board to rest.
⏱️ 15 min
- 4
To the same pot, add the diced onion, diced celery, and diced russet potato. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 5
Stir in the chopped thyme and chopped rosemary. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 6
Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux, cooking out the raw flour taste.
⏱️ 1 min
- 7
Gradually pour in the chicken broth and heavy cream, whisking continuously to prevent lumps. Add the remaining seasoning blend to taste.
⏱️ 3 min
- 8
Bring the soup to a low simmer, stirring occasionally. Reduce the heat to medium-low and let it gently simmer for 10 minutes, allowing the flavors to meld and the potatoes to become tender.
⏱️ 10 min
- 9
While the soup simmers, chop the cooked chicken breast into bite-sized pieces.
⏱️ 3 min
- 10
Add the frozen peas and carrot mix and the chopped chicken back into the pot. Stir to combine and heat through for 2-3 minutes.
⏱️ 3 min
- 11
Taste and adjust seasonings if necessary. Serve warm and enjoy your comforting Chicken Pot Pie Soup!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pot Pie Soup
For the Seasoning Blend
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons dried oregano
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons black pepper
- 2 teaspoons smoked paprika
For the Soup
- 1 1/2 pounds chicken breast
- 3 tablespoons oil
- 1/2 medium onion, diced
- 3 celery stalks, diced
- 1 large russet potato, diced
- 2 thyme sprigs, chopped
- 2 rosemary sprigs, chopped
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup frozen peas and carrot mix
Instructions
- 1
In a small bowl, combine the garlic powder, onion powder, dried oregano, salt, black pepper, and smoked paprika to create your seasoning blend. Mix well.
⏱️ 2 min - 2
Generously season the chicken breast on all sides with a portion of the prepared seasoning blend. Reserve the remaining seasoning for the soup.
⏱️ 3 min - 3
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken breast and cook for 6-8 minutes per side, or until it has a nice sear and is cooked through. Remove the chicken from the pot and set aside on a cutting board to rest.
⏱️ 15 min - 4
To the same pot, add the diced onion, diced celery, and diced russet potato. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 5
Stir in the chopped thyme and chopped rosemary. Cook for 1 minute more until fragrant.
⏱️ 1 min - 6
Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux, cooking out the raw flour taste.
⏱️ 1 min - 7
Gradually pour in the chicken broth and heavy cream, whisking continuously to prevent lumps. Add the remaining seasoning blend to taste.
⏱️ 3 min - 8
Bring the soup to a low simmer, stirring occasionally. Reduce the heat to medium-low and let it gently simmer for 10 minutes, allowing the flavors to meld and the potatoes to become tender.
⏱️ 10 min - 9
While the soup simmers, chop the cooked chicken breast into bite-sized pieces.
⏱️ 3 min - 10
Add the frozen peas and carrot mix and the chopped chicken back into the pot. Stir to combine and heat through for 2-3 minutes.
⏱️ 3 min - 11
Taste and adjust seasonings if necessary. Serve warm and enjoy your comforting Chicken Pot Pie Soup!
⏱️ 2 min