Chicken Pot Pie Soup

Merritt Willms

Updated on May 10, 2024

Ingredients

1/4 cup vegetable oil, divided
4 to 6 bone-in, skin on chicken thighs
1 teaspoon all-purpose seasoning, plus more as needed
1 large yellow onion, chopped
2 stalks celery, chopped
4 carrots, cut into bite-sized pieces
2 cloves garlic, chopped
1 cup mushrooms, cut into bite-sized pieces
1 cube chicken bouillon, or more to taste
2 teaspoons dried rosemary
1/4 cup all-purpose flour
1 (12 ounce) bag mixed frozen vegetables
4 cups chicken stock, or more as needed
1 cup heavy cream or half-and-half

Directions

Heat 3 tablespoons oil in a Dutch oven or large cast iron skillet over medium heat. Pat chicken dry with a paper towel and season to taste with all-purpose seasoning.
Cook chicken thighs in the hot oil until browned, 4 to 5 minutes. Transfer chicken to a platter to cool.
Add onions, celery, carrots, and garlic to the remaining oil in the Dutch oven (add 1 tablespoon more oil if needed). Season mixture with 1 teaspoon all-purpose seasoning to layer the flavor. Cook and stir until onions begin to turn translucent, 3 to 4 minutes.
Add mushrooms, chicken bouillon cube, and dried rosemary. Cook and stir for 2 minutes. Whisk in flour; cook for 1 to 2 minutes.
Slowly whisk in chicken stock. Bring to a simmer and continue stirring until flour is well mixed into stock. Cook, stirring constantly, until soup begins to thicken. Depending on how thick you would like your soup, you may need to add a little more stock.
Meanwhile, remove skin from chicken thighs, pull the meat apart, and add to the pot. Continue to stir for 1 minute. Cover and cook at a low simmer for 10 to 12 minutes.
Add frozen vegetables; stir and reduce heat. Pour in heavy cream and stir well to blend in the cream. Cover, and return soup to a simmer, 3 to 5 minutes. Remove from heat, stir, and serve immediately.

Nutrition Facts (per serving)

449	Calories
31g	Fat
20g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 449
% Daily Value *
Total Fat 31g	39%
Saturated Fat 11g	56%
Cholesterol 141mg	47%
Sodium 482mg	21%
Total Carbohydrate 20g	7%
Dietary Fiber 4g	14%
Total Sugars 7g
Protein 26g	51%
Vitamin C 5mg	6%
Calcium 68mg	5%
Iron 2mg	13%
Potassium 637mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Related Recipes

Delicious Ham and Potato Soup

Author: Dr. Myles Littel

This top-rated ham and potato soup recipe is “like a warm hug in a bowl,” according to one Allrecipes community member. Not only is it a great way to...

View Recipes

Caldo de Res (Mexican Beef Soup)

Author: Adolphus Fritsch Jr.

Warm up on a cold night with this caldo de res recipe. What Is Caldo De Res? Caldo de res is a Mexican beef and vegetable soup. The bone-in...

View Recipes

Cabbage Fat-Burning Soup

Author: Hans Schuppe

Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 15 Ingredients 10 stalks celery, chopped 5 carrots, chopped ...

View Recipes

My Best Clam Chowder

Author: Mrs. Annamarie Schmeler II

Did you know you can make restaurant-worthy clam chowder at home? Well, you can! This top-rated clam chowder recipe creates rich, smooth, creamy, and...

View Recipes

Lentil Soup

Author: Dr. Brain Gusikowski MD

What could be more comforting than a bowl of lentil soup on a chilly afternoon? Crushed tomatoes, garlic, and a vegetable medley combine with lentils...

View Recipes