Chicken Pot Pie Soup 

This hearty and comforting soup brings all the flavors of a classic chicken pot pie without the hassle of baking. Packed with tender chicken, creamy broth, and a medley of vegetables, it's a perfect dish for any season. With a prep time of just 15 minutes and a total cooking time of 25 minutes, it's both quick and satisfying.

Ingredients

• 6 tablespoons unsalted butter

• 1 cup onion, chopped

• 2 carrots, chopped

• 2 celery sticks, chopped

• 3 garlic cloves, minced

• ⅓ cup all-purpose flour

• 5 cups chicken stock

• ¾ teaspoon sea salt

• ½ teaspoon black pepper

• 1 lb Yukon Gold potatoes, peeled and sliced into ¼-inch thick pieces

• 4 cups cooked chicken, shredded

• 1 cup frozen peas

• 1 cup corn kernels

• ½ cup half-and-half cream

• 1 bay leaf

• ¼ cup fresh parsley, finely chopped (plus more for garnish)

Directions

1. Sauté the Vegetables: In a large stock pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 4-5 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds.

2. Add Flour and Broth: Sprinkle the flour over the sautéed vegetables, stirring to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the chicken stock, whisking to break up any lumps.

3. Cook the Potatoes: Add the sliced potatoes to the pot. Bring the mixture to a simmer and cook for 10-12 minutes, or until the potatoes are just tender.

4. Incorporate Remaining Ingredients: Add the frozen peas, corn, half-and-half, and shredded chicken to the pot. Stir in the bay leaf. Continue to simmer for another 10 minutes, or until the soup is heated through and the flavors have melded.

5. Finish and Serve: Remove the bay leaf. Stir in the chopped parsley. Ladle the soup into bowls and garnish with additional parsley if desired. Serve hot.

Nutritional Information (per serving)

• Calories: Approximately 400 kcal

• Protein: 30g

• Carbohydrates: 35g

• Fat: 15g

• Fiber: 5g

• Sodium: 800mg