Description
This Chicken Pot Pie Soup is a comforting and hearty dish that captures the classic flavors of chicken pot pie in a creamy, warm soup form. Made with tender shredded chicken, fresh vegetables, and a rich broth thickened with flour and cream, it’s perfect for cozy meals any day of the week.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream or half-and-half
- Chopped parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and cook for 5–7 minutes until softened and fragrant.
- Add Aromatics and Seasoning: Stir in the minced garlic, salt, black pepper, dried thyme, and dried rosemary. Sauté for another 1–2 minutes to release their flavors.
- Make the Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. Cook for 1–2 minutes to eliminate the raw flour taste, stirring constantly to prevent burning.
- Add Broth: Gradually whisk in the low-sodium chicken broth to the pot, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes until the soup thickens slightly.
- Add Chicken and Veggies: Stir in the cooked shredded chicken, frozen peas, and frozen corn. Continue to simmer for another 5 minutes, allowing the flavors to meld and ingredients to heat through.
- Finish with Cream: Pour in the heavy cream or half-and-half and gently heat the soup without boiling to prevent curdling. Adjust seasoning with additional salt and pepper if necessary.
- Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with optional biscuit or puff pastry pieces on the side for an extra comforting touch.
Notes
- For added richness, stir in a tablespoon of cream cheese with the heavy cream.
- This soup is excellent for using up leftover rotisserie chicken or turkey.
- To make it lighter, substitute the heavy cream with half-and-half or milk, though the soup will be less rich.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
