Chicken Pot Pie Soup
This Chicken Pot Pie Soup offers all the comforting flavors of the classic dish in a convenient bowl. Rich, creamy, and filled with tender chicken and vibrant vegetables, it's a quick weeknight meal that feels like a warm hug.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
3 tablespoons Unsalted Butter
1 medium Yellow Onion, diced
2 medium Carrots, peeled and diced
2 Celery Stalks, diced
3 cloves Garlic, minced
1/4 cup All-Purpose Flour
6 cups Chicken Broth, low sodium
3 cups Cooked Chicken, shredded or diced
1 cup Frozen Peas
1 cup Frozen Cor
1 cup Half-and-Half
1 teaspoon Fresh Thyme, chopped
1/2 teaspoon Dried Rosemary
1 teaspoon Salt (or to taste)
1/2 teaspoon Black Pepper (or to taste)
2 tablespoons Fresh Parsley, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes until softened
- Stir in minced garlic and cook for another minute. Sprinkle flour and stir continuously for 2 minutes to create a roux
- Gradually whisk in chicken broth, one cup at a time, until smooth. Bring to a simmer and cook for 5-7 minutes, until thickened
- Add shredded chicken, peas, corn, thyme, rosemary, salt, and pepper. Simmer for 5 minutes
- Reduce heat to low and stir in half-and-half, heating gently for 2-3 minutes without boiling
- Ladle into bowls and garnish with fresh parsley before serving
Notes
For a vegetarian version, swap chicken broth for vegetable broth and omit chicken.
Find it online: https://onthatplate.com/chicken-pot-pie-soup/