Chicken Pot Pie Soup
This Chicken Pot Pie Soup recipe captures the comforting flavors of classic chicken pot pie without the fuss of making a crust. It's packed with chicken, vegetables, and a creamy, savory broth, making it a surprisingly easy and customizable meal perfect for chilly evenings or using leftover chicken.
Equipment
- Large pot or Dutch oven
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Ladle
- Bowls for serving
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup diced potatoes
- 2 cups cooked chicken, shredded or diced
- 6 cups chicken broth
- 1 cup heavy cream
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
- Crushed crackers or puff pastry croutons for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the butter to the pot and let it melt completely. Whisk in the flour until a smooth paste forms. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Gradually whisk in the chicken broth, making sure to break up any lumps. Continue whisking until the mixture is smooth.
- Stir in the thyme, rosemary, garlic powder, salt, and pepper.
- Bring the soup to a simmer, then reduce the heat to low and cover. Let it simmer for 15-20 minutes, allowing the flavors to deepen and the vegetables to soften further.
- Stir in the frozen peas, corn, and diced potatoes. Cook for another 5-7 minutes, or until the vegetables are heated through.
- Gently stir in the cooked chicken. Heat through for a few minutes.
- Reduce the heat to low and stir in the heavy cream. Be careful not to boil the soup after adding the cream.
- Taste the soup and adjust the seasonings as needed.
- Ladle the Chicken Pot Pie Soup into bowls and garnish with fresh parsley and crushed crackers or puff pastry croutons. Serve immediately.
Notes
For a richer flavor, use homemade chicken broth. Don't skip the roux; it's essential for thickening. To prevent curdling, add the cream at the very end and keep the heat low. Feel free to customize the vegetables to your liking – mushrooms, green beans, or spinach are great additions. This soup tastes even better the next day after the flavors have melded. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.