Chicken Pot Pie Soup

Maria Johnson
Total Time 30 minutes
Cuisine Comfort Food
Servings 4 people


  • 1 1/2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 chopped yellow onion
  • 1 1/3 cups diced carrots (about 3 medium)
  • 2-3 stalks of celery
  • 6 - 8 oz mini bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 4 1/2 cups low-sodium chicken broth
  • 1 lb boneless skinless chicken breasts
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 1/4 cup unsalted butter, sliced into 1 Tbsp pieces
  • 1/3 cup flour
  • 2 1/2 cups milk
  • 1 cup cheese (I used parmesan. gouda, asiago blend)
  • 1 package cheese tortellini
  • 2 cups fresh spinach


  • Cook tortellini according to package directions. Set aside
  • Cook chicken and either shred or cut into chunks.
  • Heat olive oil and 1 tbsp butter in a large pot over medium-high heat. Add onion, carrots, celery and mushrooms and saute until onions are translucent and carrots/celery are soft. Then add garlic and saute 1 minute longer. Add in chicken broth, oregano, bay leaves and thyme and season with salt and pepper. Bring to a boil. Reduce heat to medium-low, add in chicken chunks, cover pot with lid and allow to simmer for 10 - 15 minutes.
  • While broth mixture is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly for 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Add cheese blend. Remove from heat and set aside.
  • Add in white sauce to the broth mixture, stirring until incorporated. Let cook on low for 5-7 minutes, stirring frequently. Add cooked tortellini and spinach. Continue to cook on low until the spinach is adequately wilted (about 2 minutes). Remove bay leaves.