Description
This Chicken Pot Pie Soup is a cozy, hearty twist on the classic comfort food. Loaded with tender chicken, vibrant vegetables, and a creamy broth, this soup brings all the flavors of chicken pot pie without the crust. Perfect for a cold day, it’s easy to make and deliciously satisfying. Serve it with biscuits or crusty bread for the ultimate comfort meal.
Ingredients
Scale
For the Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour (or gluten-free flour)
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup heavy cream (or half-and-half)
- Salt and pepper, to taste
Optional Garnish:
- Fresh parsley, chopped
- Homemade or store-bought biscuits for dipping
Instructions
- Sauté the Vegetables:
- Heat butter and olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
- Create the Base:
- Sprinkle the flour over the vegetables and stir for 1-2 minutes to form a roux.
- Gradually pour in the chicken broth while whisking to prevent lumps.
- Simmer the Soup:
- Add shredded chicken, peas, corn, thyme, and rosemary.
- Simmer for 10-15 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
- Finish with Cream:
- Reduce the heat to low and stir in the heavy cream.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley, and serve with biscuits or bread.
Notes
- Chicken Substitutes: Use cooked turkey or tofu for a variation.
- Thicker Soup: For a thicker consistency, add an extra tablespoon of flour or simmer longer to reduce.
- Lighter Option: Substitute heavy cream with milk or a non-dairy alternative like coconut milk.
- Make Ahead: This soup can be made a day ahead for even better flavor. Store in the refrigerator and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course / Soup
- Method: Stovetop
- Cuisine: American