Chicken Pot Pie Soup
This Chicken Pot Pie Soup recipe, made with Hidden Valley Ranch, brings all the cozy comfort of classic chicken pot pie in a warm, creamy soup. Easy to make and filled with tender chicken and vegetables, it’s a comforting option for chilly nights and weeknight dinners.
Ingredients(7)
olive oil
2 tablespoons
small yellow onion, diced
1
frozen mixed vegetables (peas, carrots, corn and green beans) or diced fresh or leftover cooked vegetables
1 ½ cups
butter
2 tablespoons
1 (1 oz.)
chicken broth
4 cups
Leftover Cooked Chicken, Diced or Shredded
2 cups
For safe meat preparation, reference the USDA website.
Steps(3)
- 1
Heat the oil in a large pot over medium heat. Add the onions; cook, stirring, until slightly softened and translucent, about 4–5 minutes.
- 2
Stir in the vegetables; continue to cook, stirring occasionally, about 2–3 minutes. Stir in the butter until melted; then sprinkle in the seasoning mix and stir well until the vegetables are coated.
- 3
Add the broth, bring to a boil, then lower heat to medium-low and simmer about 15–20 minutes, stirring occasionally. Stir in chicken about halfway through cooking time. Serve hot.
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