Description
Chicken Pot Pie Soup is a comforting, creamy soup inspired by the classic chicken pot pie, featuring tender chicken, fresh vegetables, and a rich, buttery broth thickened with a creamy roux. Perfect for a hearty meal served warm with biscuits on the side.
Ingredients
Scale
Vegetables and Broth
- 1 1/4 cups chopped yellow onion (1 medium)
- 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 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
- 1 cup frozen or fresh peas
- 1 cup frozen corn (optional)
Dairy and Thickening
- 6 Tbsp butter, divided
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
Protein and Garnish
- 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
- 3 Tbsp chopped fresh parsley
- 1 Tbsp minced garlic
Instructions
- Sauté Vegetables: Melt 1 Tbsp butter in a large pot over medium-high heat. Add chopped onion, carrot, and celery, and sauté for 3 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Herbs: Pour in the chicken broth, add diced potatoes, thyme, rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste.
- Simmer Vegetables: Cover the pot and bring the soup to a low boil. Reduce heat to medium-low, press vegetables down into the broth, and let it simmer, stirring occasionally, until potatoes are almost tender, approximately 15 minutes.
- Make Roux and Cream Base: While soup simmers, melt remaining 5 Tbsp butter in a medium saucepan over medium heat. Stir in the flour and cook with constant stirring for 1 1/2 minutes to form a roux. Gradually whisk in milk slowly to avoid lumps.
- Thicken Cream Mixture: Season the milk mixture with salt and pepper. Continue stirring constantly until the mixture thickens but does not boil. Stir in heavy cream, then remove from heat and cover to keep warm.
- Cook Peas and Corn: Add peas and optional corn to the soup once potatoes are almost tender. Heat through for a few minutes until the vegetables are warmed and cooked.
- Combine Ingredients: Stir the thickened milk mixture and shredded chicken into the soup. If the soup is too thick, thin it with a little extra chicken broth to desired consistency.
- Finish and Serve: Remove bay leaves, stir in chopped fresh parsley, and serve the soup warm. Optionally accompany with biscuits for a complete meal.
Notes
- Serve with biscuits like classic buttermilk, drop, Parmesan, or cheddar chive for a delicious complement (biscuits not included in nutrition estimate).
- For thicker soup, use less broth or cook longer to reduce liquid before adding cream mixture.
- Use rotisserie or bone-in cooked chicken for maximum flavor and tenderness.
- Fresh herbs give better aroma and taste but dried herbs work well as substitutes.
- You can swap heavy cream for half-and-half for a lighter soup variation.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
