Description
Enjoy the comforting flavors of a chicken pot pie in soup form with this delicious and creamy Chicken Pot Pie Soup recipe. Loaded with vegetables, tender chicken, and a savory broth, this soup is perfect for cozy nights in.
Ingredients
Scale
Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped fresh parsley (for garnish)
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until the vegetables are softened.
- Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, making sure there are no lumps.
- Add the milk and heavy cream, then stir in the shredded chicken, peas, corn, thyme, salt, and pepper. Bring the soup to a simmer and cook for 10–15 minutes until thickened and heated through.
- Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.
Notes
- This soup is perfect with warm biscuits or puff pastry on the side.
- For a lighter version, use half-and-half in place of heavy cream.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
