Description
This hearty Chicken Pot Pie Soup combines tender shredded rotisserie chicken with a medley of fresh and frozen vegetables in a creamy, comforting broth. Perfect for cooler days, this soup captures the classic flavors of chicken pot pie in a warm, easy-to-make stew that simmers to thick perfection and pairs wonderfully with cheddar bay biscuits for a complete meal.
Ingredients
Units
Scale
Soup Base
- 1 Rotisserie Chicken (about 4-5 cups of cooked shredded chicken)
- 6 tbsp Salted Butter
- 1 Yellow Onion, Diced
- 2 Carrots, sliced
- 2 Ribs of Celery, sliced
- 4-5 Garlic Cloves, minced
- 1/3 cup All Purpose Flour
- 6 cups Chicken Broth
- 1 lb Yukon Gold Potatoes, peeled and cut into bite-sized pieces
- 1 cup Finely Chopped Broccoli
- 1 tbsp Soy Sauce
- 1 tsp Kinders The Blend (or any salt, pepper, and garlic blend)
- 1 tsp Herbs De Provence (or 1/2 tsp poultry seasoning)
- 10 oz Bag of Frozen Mixed Vegetables
- 1 cup Heavy Cream
- 1/4 cup Freshly Grated Parmesan
- 1 tbsp Dried Parsley
- Salt and Pepper to taste
Optional
- 1 Box (8 count) Frozen Red Lobster Cheddar Bay Biscuits Ready to Bake
Instructions
- Prepare the vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the diced onions, sliced carrots, and celery. Season with salt and pepper and cook for 5-7 minutes until softened.
- Add garlic: Stir in the minced garlic and cook for about one more minute until fragrant.
- Form the roux: Add the flour and cook, stirring constantly for 3-4 minutes to eliminate the raw flour taste.
- Add liquids and vegetables: Gradually stir in the chicken broth, then add the potatoes and broccoli. Season with soy sauce, Kinders The Blend, and Herbs De Provence. Bring to a boil, then cover, reduce heat to a simmer, and cook for 12-15 minutes until potatoes are tender.
- Add remaining ingredients: Stir in frozen mixed vegetables, shredded chicken, and heavy cream. Season with additional salt and pepper, add dried parsley, and stir in freshly grated parmesan. Allow the soup to simmer over low heat for about 30 minutes until thickened.
- Prepare biscuits: While the soup simmers, bake the cheddar bay biscuits according to package instructions if using.
- Serve: Ladle the hot soup into bowls and serve with freshly baked biscuits on the side for a comforting meal.
Notes
- For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water to create a slurry and add during the final simmer.
- If you prefer a thinner soup, add more chicken broth to adjust consistency.
- If Herbs De Provence is unavailable, substitute with 1/2 tsp poultry seasoning and adjust to taste.
- Store leftovers in the refrigerator for 3-4 days. Reheat on the stovetop or microwave before serving.
- Feel free to swap in any vegetables you prefer or use turkey or ham as an alternative to chicken.
- If cheddar bay biscuits are unavailable, any biscuit or roll can be used, or serve the soup on its own.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
