Description
This comforting Chicken Pot Pie Soup combines tender shredded chicken with hearty vegetables and a creamy, flavorful broth, reminiscent of classic chicken pot pie flavors in a warm, spoonable form perfect for chilly days.
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
- 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 chopped onion, diced carrot, and celery, then sauté for 3 minutes. Add minced garlic and sauté for 1 more minute to release the flavors.
- Add Broth and Herbs: Pour in the chicken broth, then add diced potatoes, fresh thyme, rosemary, bay leaves, and season with salt and freshly ground black pepper to taste.
- Simmer Soup Base: Cover the pot and bring the soup to a low boil. Reduce heat to medium-low, pressing the vegetables into the broth, and let it simmer while stirring occasionally until the potatoes are nearly tender, about 15 minutes.
- Make Roux and Cream Sauce: Meanwhile, in a medium saucepan over medium heat, melt the remaining 5 Tbsp butter. Stir in the flour and cook constantly for 1 1/2 minutes. Gradually whisk in milk, stirring continuously to prevent lumps. Season with salt and pepper, and cook the mixture until thickened, taking care not to boil. Stir in heavy cream, then remove from heat and cover.
- Add Peas and Corn: Add peas and frozen corn (if using) to the simmering soup once the potatoes are nearly tender. Heat through for a few minutes until vegetables are warmed.
- Combine and Finish: Stir the thickened milk and cream mixture into the soup along with the shredded cooked chicken. If necessary, thin the soup with additional chicken broth to reach desired consistency. Remove bay leaves, stir in fresh parsley, and serve warm. Optionally serve with biscuits.
Notes
- Serve with biscuits such as buttermilk, drop, parmesan, or cheddar chive biscuits to complement the soup.
- Use bone-in cooked or rotisserie chicken for richer flavor.
- Adjust the thickness of the soup by adding extra chicken broth if needed.
- Fresh herbs enhance flavor, but dried herbs can be substituted if fresh are unavailable.
- Frozen peas and corn can be replaced with fresh vegetables if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
