Chicken Pot Pie Soup is the ultimate comforting soup! It's spiced perfectly with easy pantry spices and tender chicken. A family favorite meal easy for weeknights!
- 2 tbsp oil, divided
- 1 lb boneless, skinless chicken breasts, diced into ¼" chunks
- salt and pepper
- 1 large onion, finely diced
- 2 celery ribs, finely diced
- 2 large carrots, peeled and finely diced
- 1 large russet potato, peeled and diced into bite-sized chunks
- 1 tsp Italian seasoning
- 3 cups chicken stock
- 3 cups milk
- ⅓ cup all-purpose flour
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Add 1 tbsp of oil into a large dutch oven or soup pot and allow the oil to warm up over medium heat.
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Add the chicken breasts, season with salt and pepper, and cook until cooked through. Remove and set aside.
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Add the remaining oil to the pot and add onions, carrots, and celery and saute until vegetables are tender, approximately 5-10 minutes.
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Add the diced potato, Italian seasoning, stock, and cooked chicken and stir to combine. Taste and season with salt and pepper.
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Whisk together the milk and flour together, add to the soup and stir to combine. Simmer for 20 minutes.
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Remove and serve immediately.
Nutrition information is only an estimate based on the brands and ingredients I used. If you would like correct nutrition information, calculate it with your brands and ingredients.
- Nutrition information is based on whole milk.