Description
This comforting Chicken Pot Pie Soup combines tender shredded chicken, fresh vegetables, and a creamy broth infused with herbs. It's an easy-to-make hearty soup that delivers all the flavors of a classic pot pie in a warm, satisfying bowl.
Ingredients
Scale
Soup Base
- 6 Tbsp butter, divided
- 1 1/4 cups chopped yellow onion (1 medium)
- 1 Tbsp minced garlic
- 1 cup diced celery (about 3 ribs)
- 1 cup peeled and diced carrots (about 2 carrots)
- 2 1/2 cups low-sodium chicken broth
- 2 cups (heaping) peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes)
- 2 tsp minced fresh thyme (or 1 tsp dried)
- 2 tsp minced fresh rosemary (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper
Thickener and Dairy
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
Vegetables & Protein
- 1 cup frozen or fresh peas
- 1 cup frozen corn (optional)
- 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
- 3 Tbsp chopped fresh parsley
Instructions
- Sauté vegetables: Melt 1 Tbsp butter in a large pot over medium-high heat. Add chopped onion, carrot, and celery, sauté for 3 minutes until slightly softened. Add minced garlic and cook for another 1 minute.
- Add broth and herbs: Pour in chicken broth, then add diced potatoes, thyme, rosemary, bay leaves, and season with salt and freshly ground black pepper to taste.
- Simmer vegetables: Cover the pot and bring to a low boil. Reduce heat to medium-low, pressing the vegetables down into the broth. Let the soup simmer, stirring occasionally, until potatoes are almost tender, about 15 minutes.
- Make thickener: While the soup simmers, melt the remaining 5 Tbsp butter in a medium saucepan over medium heat. Stir in the flour and cook constantly for 1 1/2 minutes to form a roux. Gradually whisk in the milk, stirring constantly to avoid lumps.
- Thicken and season: Continue to cook the milk mixture while stirring until it thickens, but do not let it boil. Stir in the heavy cream, season with salt and pepper, then remove from heat and cover to keep warm.
- Add peas and corn: Once the potatoes are nearly tender, stir the peas and optional corn into the soup. Heat through for a few minutes.
- Combine and finish: Stir the thickened milk mixture and shredded chicken into the soup. Thin with additional chicken broth if desired. Remove the bay leaves, stir in fresh parsley, and serve warm.
Notes
- Serve with your favorite biscuits such as classic buttermilk, drop biscuits, parmesan, or cheddar chive for a complete meal.
- Use bone-in or rotisserie chicken to add extra flavor to the soup.
- If you prefer a dairy-free version, substitute milk and cream with plant-based alternatives and adjust the flour amount if needed.
- Adjust seasoning according to taste, especially salt and pepper.
- For thicker soup, allow it to simmer longer after adding the milk mixture.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
