Description

A comforting and easy Chicken Pot Pie Soup recipe that captures all the delicious flavors of classic chicken pot pie without the fuss of pastry. Packed with tender chicken and hearty vegetables in a creamy broth.

Ingredients

Scale

2 tablespoons olive oil or butter
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup chopped yellow onion (about 1 medium)
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup milk (whole or 2%)
1 cup frozen peas
1 cup frozen corn
1/4 cup chopped fresh parsley (for garnish, optional)

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Instructions

1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the pot with a slotted spoon and set aside.
2. Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes.
3. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
4. Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. This is your roux, which will thicken the soup.
5. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
6. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld and the vegetables to become tender.
7. Stir in the milk, cooked chicken, frozen peas, and frozen corn. Cook, stirring, until the soup is heated through and the vegetables are tender, about another 5-7 minutes. Do not boil after adding the milk, as it can curdle.
8. Season with salt and black pepper to taste. If you prefer a thicker soup, you can simmer uncovered for a few additional minutes.
9. Ladle the soup into bowls. Garnish with fresh parsley, if desired.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months (add frozen vegetables during reheating). Reheat gently on the stovetop or in the microwave.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 8g
Sodium: 700mg
Fat: 15g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g