Rotisserie Chicken Pot Pie Soup

This chicken pot pie soup is the ultimate comfort food. You'll love the rich, creamy broth tender chicken, medley of vegetables including sweet parsnips plus a hint of fresh herbs. Make this soup on the stove top or slow cook in your crockpot.

Cooked Chicken | Butter Carrots | Parsnips Celery | Onion Russet Potatoes | Garlic Flour | Chicken Broth Thyme | Chicken Bullion


Melt butter in a large skillet. Add carrots, parsnips, celery and onions and cook until vegetables are softened. Add garlic, cook and stir for an additional 2 minutes. Remove from heat. Set aside.


Rinse potatoes, poke with a fork and place in the microwave. Cook for 9-12 minutes or until potatoes are completely softened. Chop potatoes into bite-sized pieces. Set aside.

Once boiling, stir in potatoes, cooked vegetables and shredded chicken. Bring to a final boil then remove from heat. Season with salt and pepper. Garnish with parsley or fresh thyme.

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