Print

Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

This comforting Chicken Pot Pie Soup combines the hearty flavors of classic chicken pot pie in a warm, creamy, and easy-to-make soup. Featuring tender shredded chicken, carrots, celery, potatoes, peas, and corn in a savory broth thickened with flour and enriched with cream, it’s a perfect meal for chilly days or anytime you crave a cozy bowl of soup.

Ingredients

Scale

Soup Base Ingredients

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Protein and Vegetables

  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1 cup frozen peas
  • 1 cup corn kernels

Finishing Ingredients

  • 1 cup heavy cream or half-and-half for a lighter option
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté Vegetables: In a large pot, melt butter over medium heat. Add diced onion, sliced carrots, and diced celery. Cook until the vegetables have softened, about 5 minutes, stirring occasionally to prevent sticking.
  2. Add Garlic and Flour: Stir in the minced garlic and let it cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir well. Cook for another 1 minute to form a roux, which will help thicken the soup.
  3. Add Chicken Broth: Slowly whisk in the chicken broth, ensuring no lumps form from the flour. This will create a smooth base for the soup.
  4. Simmer Potatoes and Season: Add the diced potatoes and dried thyme to the pot. Bring the soup to a simmer and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
  5. Add Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and corn kernels. Cook for an additional 5 minutes to heat everything through evenly.
  6. Incorporate Cream: Pour in the heavy cream or half-and-half and stir gently to combine. Let the soup simmer on low heat for 2 to 3 minutes, allowing it to thicken slightly and become creamy.
  7. Season and Serve: Taste the soup and season with salt and black pepper as desired. Garnish with freshly chopped parsley before serving warm for a comforting meal.

Notes

  • For extra richness, add a splash of white wine before adding the chicken broth for depth of flavor.
  • To thicken the soup more, whisk 1 tablespoon of cornstarch with a little cold water and stir it into the soup during simmering.
  • Leftovers taste even better the next day as the flavors meld together beautifully.

Keywords: Chicken Pot Pie Soup, chicken vegetable soup, comfort food soup, creamy chicken soup, hearty soup recipe

Find it online: https://kitchenwithkai.com/chicken-pot-pie-soup-recipe-2/