Chicken Pot Pie Soup
This Chicken Pot Pie Soup is a hearty and satisfying one-pot meal ready in just 40 minutes.
Equipment
- large pot
Ingredients
- ⅓ cup unsalted butter
- 1 medium yellow onion diced (about 1 cup)
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- ⅛ teaspoon dried thyme
- 4 cups chicken broth
- 2 cups whole milk
- 1 pound gold potatoes chopped into ½” pieces (about 3 cups)
- 2 large carrots cut into coins
- 2 ½ cups mixed frozen veggies (11 oz)
- 3 cups shredded chicken this is about 1 picked rotisserie chicken for me
Instructions
- Place butter in a large Dutch oven or soup pot and cook over medium heat until melted.
- Add onion and saute until softened (about 5 minutes).
- Sprinkle flour over vegetables and stir until absorbed.
- Add salt, pepper, smoked paprika, mustard, and thyme and stir to combine.
- Drizzle in chicken broth slowly, while stirring.
- Gradually stir in milk and stir until well-combined.
- Add potatoes and carrots and frozen veggies and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until potatoes are tender when pierced with a fork.
- Reduce heat to medium-low and add chicken. Simmer for 15 minutes or until chicken is warmed through, then serve.
Notes
Video included for how-to.
Nutrition
Serving: 1servingCalories: 409kcal
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