Description
This hearty Chicken Pot Pie Soup combines all the comforting flavors of a classic pot pie in a creamy, flavorful soup. Loaded with tender chicken, fresh vegetables, and herbs, this recipe is perfect for a warming family meal.
Ingredients
Scale
Main Ingredients
- 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
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 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
- Prepare the vegetables: Melt 1 Tbsp butter in a large pot over medium-high heat. Add the chopped onion, carrot, and celery and sauté for 3 minutes until slightly softened. Add garlic and sauté for another 1 minute until fragrant.
- Simmer the soup base: Pour in the chicken broth, then add diced potatoes, thyme, rosemary, bay leaves, and season with salt and pepper to taste. Cover the pot and bring the soup to a low boil. Reduce heat to medium-low, press the vegetables down into the broth, and let it simmer, stirring occasionally, until the potatoes are almost tender, about 15 minutes.
- Make the roux and thickener: While the soup simmers, melt the remaining 5 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, stirring constantly, for 1 1/2 minutes to create a roux. Slowly whisk the milk into the roux, season with salt and pepper, and continue stirring until the mixture thickens without boiling. Stir in the heavy cream, then remove from heat and cover with a lid.
- Add vegetables and chicken: Add peas and corn to the soup once the potatoes are nearly tender and heat through for a few minutes. Then stir the thickened milk mixture and shredded chicken into the soup. If the soup is too thick, thin it with a little more chicken broth to your desired consistency.
- Finish and serve: Remove the bay leaves, stir in fresh parsley, adjust seasoning if needed, and serve the soup warm. For an extra comforting touch, serve with warm biscuits (not included in nutrition estimate).
Notes
- Serve with biscuits like classic buttermilk, drop biscuits, parmesan, or cheddar chive varieties for a complete meal.
- Use bone-in cooked or rotisserie chicken for extra flavor and moisture.
- Feel free to substitute low-fat milk and cream alternatives if desired, but this will affect creaminess.
- If you prefer a thicker soup, increase flour by 1-2 Tbsp, or cook longer to reduce the liquid.
- Frozen peas and corn can be used directly from the freezer without thawing.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
