Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 6 Tbsp salted butter ($0.74); 1 yellow onion ($0.70); 3 garlic cloves ($0.24); ⅓ cup all-purpose flour ($0.06); 1 tsp Italian seasoning ($0.10); 1 tsp salt ($0.05); ½ tsp black pepper (freshly cracked, $0.02); 1 lb. yukon gold potatoes ($1.09); 5 cups chicken broth ($0.65); 2 chicken breasts (cooked, shredded or diced $5.34); 12 oz. frozen mixed vegetables ($1.25); ½ cup heavy cream ($0.68)

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!

35 min total 10 min prep 25 min cook 6 353 cal

Instructions

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1 Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
2 In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
3 Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
4 Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
5 Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
6 Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
7 Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!