Chicken Pot Pie Soup
A comforting and creamy soup inspired by the classic chicken pot pie, featuring tender chicken, vegetables, and a rich broth, all in one bowl.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup whole milk or half-and-half
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary, crushed
- to taste salt and pepper
- 2 tablespoons all-purpose flour (optional, for thickening)
- 0.25 cup butter (optional, for roux)
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Add garlic and cook for 1 minute until fragrant.
- If using flour for thickening, stir in butter and melt. Sprinkle in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth, stirring constantly to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Stir in milk (or half-and-half), frozen peas, corn, and cooked chicken. Simmer for another 10 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot, optionally with crusty bread or biscuits.
Notes
For a richer flavor, use half-and-half instead of milk. Leftovers can be stored in the refrigerator for up to 3 days.