Description

This recipe takes the comforting flavors of chicken pot pie and transforms them into a hearty, creamy soup. It’s a delicious way to warm up on a chilly day without the fuss of making a pastry crust. Easy to make and incredibly satisfying, it’s a family favorite. Learn how to make this delicious adaptation of Ina Garten’s renowned dish.

Ingredients

Scale

2 tablespoons unsalted butter
1 cup chopped yellow onion (about 1 medium)
1 cup chopped celery (about 2–3 ribs)
1 cup chopped carrots (about 2 medium)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon salt, plus more to taste
1/2 cup all-purpose flour
6 cups chicken broth
1 1/2 cups half-and-half or heavy cream
3 cups cooked chicken, shredded or diced (rotisserie chicken is a great shortcut)
1 cup frozen peas
1 cup frozen corn
Fresh parsley, chopped, for garnish (optional)

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Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
2. Stir in the thyme, rosemary, black pepper, and 1/4 teaspoon of salt. Cook for another minute until fragrant.
3. Sprinkle the flour over the vegetables and stir well to coat. Cook, stirring constantly, for 1-2 minutes.
4. Gradually whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pot. Bring the soup to a simmer, stirring constantly, until it begins to thicken slightly.
5. Stir in the half-and-half or heavy cream. Add the cooked chicken, frozen peas, and frozen corn. Cook, stirring occasionally, until the soup is heated through and the vegetables are tender, about 5-10 minutes. Do not boil after adding the dairy.
6. Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring frequently. Avoid boiling after adding dairy. For freezing, cool completely and store in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator and reheat gently.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Estimated 450-550 (will vary based on cream choice and portion size)
Sugar: Estimated 5-8g
Sodium: Estimated 900-1200mg (will vary based on broth and added salt)
Fat: Estimated 25-35g
Carbohydrates: Estimated 20-30g
Fiber: Estimated 3-5g
Protein: Estimated 30-40g