Go Back
–+ servings
Quick One-Pot Chicken Pot Pie Soup

Quick One-Pot Chicken Pot Pie Soup

This creamy and rich soup is the perfect way to use leftover rotisserie chicken!
4.34 from 3 votes
Print Pin
Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 SERVINGS
Calories: 466kcal
Author: Katherine - Yummfully

Equipment

  • Large Dutch oven
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients

  • 6 tbsp butter
  • 1 cup chopped white onion
  • 1 cup sliced carrots
  • ½ cup celery, chopped
  • 2 cloves, minced
  • ⅓ cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup Yukon gold potatoes, diced
  • 1 bay leaf
  • 5 cups leftover rotisserie chicken, shredded
  • 1 cup frozen peas
  • 1 cup whole kernel corn
  • ½ cup half and half
  • 4 tbsp chopped fresh parsley

Instructions

  • Melt the butter in a large Dutch oven or pot over medium heat, and cook the onion, celery, carrots, and garlic until softened, about 5 minutes. Sprinkle in the flour and cook for 2 more minutes.
  • Pour in the chicken broth and add the diced potatoes and bay leaf. Cook for 15 mins.
  • Add the chicken, peas, corn, and half and half, and simmer for 5 more minutes or until the peas and corn are tender. Season with salt and pepper, and serve hot.

Nutrition

Calories: 466kcal | Carbohydrates: 20g | Protein: 37g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 265mg | Potassium: 325mg | Fiber: 4g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 14mg | Calcium: 4mg | Iron: 7mg