Description
This Chicken Pot Pie Soup is a comforting and hearty take on the classic pot pie, featuring tender chicken, fresh vegetables, and a creamy broth enriched with herbs and aromatic spices. Perfect for a cozy meal, this soup is packed with flavor and easy to prepare.
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 to taste
- 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
- Sauté vegetables: Melt 1 Tbsp butter in a large pot over medium-high heat. Add the chopped onion, diced carrots, and celery, and sauté for 3 minutes until vegetables soften. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Add broth and herbs: Pour in chicken broth and add diced potatoes, thyme, rosemary, bay leaves, and season with salt and pepper. Cover the pot and bring to a low boil.
- Simmer vegetables: Reduce heat to medium-low, press the vegetables down into the broth, and allow the soup to simmer gently, stirring occasionally, until the potatoes are almost fully tender, about 15 minutes.
- Prepare roux and milk mixture: In a separate medium saucepan over medium heat, melt the remaining 5 Tbsp butter. Stir in the flour and cook, stirring constantly for 1 1/2 minutes to form a roux. Slowly whisk in the milk while continuing to whisk to prevent lumps. Season with salt and pepper and cook, stirring constantly, until the mixture thickens but does not boil.
- Finish cream base: Stir in the heavy cream, then remove the milk mixture from heat and cover with a lid to keep warm.
- Add peas and corn: Add the peas and optional corn to the soup pot once potatoes are nearly tender and heat through for a few minutes.
- Combine and finalize: Stir the prepared milk and cream mixture and the shredded chicken into the soup. Thin with additional chicken broth if necessary to reach desired consistency.
- Season and serve: Remove the bay leaves, stir in the fresh parsley, adjust seasoning if needed, and serve the soup warm. It pairs wonderfully with biscuits, though biscuits are not included in nutritional estimates.
Notes
- Serve with biscuits such as classic buttermilk biscuits, quick drop biscuits, parmesan biscuits, or cheddar chive biscuits for a complete meal.
- Use low-sodium chicken broth to better control salt levels in the soup.
- Shredded rotisserie chicken makes this recipe quick and easy while adding great flavor.
- You can substitute heavy cream with half-and-half for a lighter version, but soup may be less rich.
- For a thicker soup, reduce the chicken broth slightly, or add a bit more flour to the roux.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
