Weeknight Chicken Pot Pie Soup
This comforting Weeknight Chicken Pot Pie Soup is packed with tender chicken and vegetables in a creamy, savory broth, perfect for a quick and satisfying meal.
Equipment
- Large pot or Dutch oven
- Whisk
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt to taste
- Freshly ground black pepper to taste
Optional for Serving
- Biscuits
- puff pastry croutons
- pie crust crackers
Instructions
Instructions
- Melt butter in a large pot over medium heat, then add onion, carrots, and celery; cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook the flour and create a roux.
- Slowly whisk in chicken broth until smooth; bring to a simmer, stirring until thickened, then stir in dried thyme and rosemary.
- Add cooked chicken, frozen peas, and frozen corn to the pot; simmer for 5-7 minutes to heat through and meld flavors.
- Stir in the heavy cream and heat for 2-3 minutes without boiling. Season generously with salt and fresh black pepper.
- Ladle the hot soup into bowls and serve immediately with desired accompaniments.
Notes
For extra flavor, use homemade chicken broth. Adjust seasoning as needed based on your preferences. This soup is freezer-friendly; cool completely before freezing in an airtight container for up to 3 months.