Potbelly’s Chicken Pot Pie Soup Recipe

4.50 from 4 votes

Potbelly’s Chicken Pot Pie Soup Recipe

There’s nothing quite like a warming batch of Chicken Pot Pie Soup, and for all the fans of Potbelly’s, this recipe will have you squealing with joy! It combines all the base ingredients with a secretive touch of nutmeg and fresh herbs like thyme, bay leaves, and parsley, to empower the ultimate soothing soup recipe. This recipe is easy to make! Simply dice up the veggies, shred the cooked chicken, and add to a pot to simmer together for your new favorite Potbelly’s Chicken Pot Pie Soup Recipe!

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American

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Servings:

Calories: 420kcal

Author: Anias Vibrant Kitchen

Equipment

Measuring Utensils
Measuring Cup
Cutting Board
Chef’s Knife
Large Pot
Whisk
Potato Peeler

Ingredients

4 Tablespoons Butter
1 Yellow Onion Diced
2 Carrots Peeled, Diced
2 Celery Stalks Diced
2-3 Garlic Cloves Minced
¼ Cup All-Purpose Flour
2 Cups Milk
2 Cup Chicken Breast Cooked, Shredded
4 Cups Chicken Stock
¼ Teaspoon Nutmeg
1 Cup Peas Frozen
1 Cup Corn Frozen
1 Medium Yukon Gold Potato Diced
1½ Teaspoons Fresh Thyme Chopped
1 Tablespoon Fresh Parsley Chopped
2 Bay Leaves
Salt To Taste
Pepper To Taste

Instructions

Before we cook anything, we need to prepare the veggies. First, rinse all of the vegetables to remove any dirt or excess debris. Set the cutting board on a flat surface and grab the Chef’s knife.
On the cutting board, use the Chef’s knife to cut the ends off of the yellow onion. Slice the onion lengthwise. Remove the outer skin layer. Dice the onions. Set aside.
Peel the carrots. Cut off the head of the carrots. Dice the carrots and set them aside.
Cut the ends off of the celery stalks. Dice the celery and set them aside.
Peel the Yukon potato. Dice the potato and set it aside.
Remove the outer layer of the garlic cloves. Mince the garlic with a knife or with a mincer. Set aside.
Now that the veggies have all been prepped, it’s time to get cooking! Set the large pot on an available burner. Raise the heat to medium temperature. Add the butter to the pot, allowing to melt and coat the bottom of the pot.
Once the butter has melted in the pot, it’s time to add in some veggies. Toss in the diced celery, carrots, minced garlic, bay leaves, and onions. Allow the veggies to cook anywhere from 8-10 minutes until the onions are translucent.
The onions should be translucent now. Sprinkle the flour into the pot. Stir for 2 minutes to combine.
Pour the milk into the pot. Using the whisk, stir the contents until the milk thickens.
Once the milk has thickened up, it’s time to add in some more essential ingredients. Toss in the shredded chicken breast, fresh thyme, nutmeg diced potatoes, chicken stock, pepper, and salt. Stir to combine the ingredients. Simmer the contents on medium-low heat for 25 minutes.
Before proceeding to the next step, remove the bay leaves from the pot.
Toss the fresh parsley into the pot. Mix to combine.
Now that the contents have simmered for 25 minutes, let’s add in the frozen corn and frozen peas. Mix to combine. Cook for 5 more minutes.
Serve hot or warm. Enjoy!

Notes

For an easy tip, buy garlic pre-minced or chopped from your local grocery store. Another option is buying a mincer to make mincing garlic much easier when desiring it freshly minced.

Nutrition