Easy Chicken Pot Pie Soup
The ultimate comfort food, this Easy Chicken Pot Pie Soup combines tender chicken, hearty vegetables, and creamy goodness. Perfect for a cozy night in or a quick weeknight dinner, it's a must-try!
Equipment
- Chef's Knife
- Mixing Bowl
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped yellow onion
- 1 teaspoon minced garlic
- 1 cup chopped celery
- 2 cups cooked and shredded chicken
- 1 16-ounce frozen bag mixed vegetables
- ¾ teaspoon pepper
- 1 10.75-ounce condensed cream of potato soup
- 1 10.75-ounce condensed cream of chicken soup
- 2 cups milk
- 1 Grand biscuits optional to top with
- 1 fresh parsley optional to garnish
Instructions
- Start by heating the olive oil in a large pot over medium heat. Watch as the oil shimmers, indicating it's ready for the next step.
- Add in the chopped yellow onion and minced garlic. Sauté them until they become tender and fragrant, about three to five minutes. The onions should be translucent, adding a base of flavor to your soup.
- Next, toss in the chopped celery. Let it cook with the onions and garlic for an additional two to three minutes until it softens slightly.
- Now, it's time to add the star of our dish: the cooked and shredded chicken. Stir it in, allowing it to absorb the flavors of the sautéed vegetables.
- Pour in the entire bag of frozen mixed vegetables. This is where the soup becomes colorful and vibrant. Stir everything together.
- Add the pepper, cream of potato soup, and cream of chicken soup into the pot. Stir until everything is well combined, and the soups are melted.
- Slowly add the milk, stirring continuously to achieve a smooth consistency. The mixture should begin to bubble gently.
- Let the soup simmer for about five to seven minutes, stirring occasionally. You want everything to heat through and meld together, creating a deliciously creamy texture.
- Once heated, carefully pour the soup into bowls. If you’ve chosen to make Grand biscuits, bake them according to the package instructions while the soup simmers.
- To serve, top each bowl with a warm biscuit, if desired. Garnish with fresh parsley for a pop of color and freshness. Enjoy your homemade Easy Chicken Pot Pie Soup hot and hearty!
Notes
- Tip 1: Allow any leftovers to cool, then store them in an airtight container in the fridge for up to three days.
- Tip 2: This soup freezes beautifully! Just store in a freezer-safe container and thaw overnight in the refrigerator before reheating.
- Tip 3: A simple side salad or crusty bread complements this soup perfectly.
- Tip 4: Substitute chicken with plant-based protein and use vegetable broth instead of milk.
- Tip 5: For an extra kick, consider adding some red pepper flakes or your favorite hot sauce.