Classic Chicken Pot Pie Soup
A comforting and creamy soup featuring tender chicken and classic pot pie vegetables, perfect for a cozy meal.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 2-3 cups cooked chicken shredded or diced (leftover rotisserie chicken is ideal)
- 3-4 tablespoons unsalted butter
- 1 medium onion diced
- 2-3 medium carrots peeled and diced
- 2 celery stalks diced
- 2-3 garlic minced
- 1/4 - 1/3 cup all-purpose flour
- 4 cups chicken broth low sodium preferred
- 1-1.5 cups milk or half-and-half (dairy or non-dairy can work)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish, optional)
Instructions
Preparation
- Dice the onion, carrots, and celery, and mince the garlic. If needed, cook and prepare the chicken by shredding or dicing.
Cooking
- Melt butter in a large pot over medium heat, then add diced onion, carrots, and celery; cook for 5-7 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux that will thicken the soup.
- Gradually whisk in the chicken broth, ensuring no lumps, then slowly whisk in the milk or half-and-half.
- Bring the soup to a gentle simmer for 5-10 minutes, whisking occasionally, until it thickens to a rich and creamy consistency.
- Stir in the cooked chicken, frozen peas, frozen corn, dried thyme, and rosemary; season with salt and pepper to taste.
- Continue to simmer for another 5 minutes to heat all ingredients through and meld the flavors.
- Ladle the hot soup into bowls and garnish with fresh chopped parsley or crushed crackers if desired.
Notes
For extra flavor, use homemade chicken broth. You can also add other vegetables like diced potatoes or green beans. Adjust seasoning to your preference. This soup is hearty enough to be a meal on its own!