Name: Creamy Chicken Pot Pie Soup Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/4 cups chopped yellow onion (1 medium); 1 cup diced celery (about 3 ribs); 1 cup peeled and diced carrots (about 2 carrots); 2 1/2 cups low-sodium chicken broth; 2 cups peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes); 2 tsp minced fresh thyme (or 1 tsp dried); 2 tsp minced fresh rosemary (or 1 tsp dried); 2 bay leaves; Salt and freshly ground black pepper to taste; 1 cup frozen or fresh peas; 1 cup frozen corn (optional); 6 Tbsp butter, divided; 6 Tbsp all-purpose flour; 2 cups milk; 1/2 cup heavy cream; 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie); 3 Tbsp chopped fresh parsley

Description

A comforting and hearty Chicken Pot Pie Soup featuring tender chicken, fresh vegetables, and a creamy herb-infused broth, perfect for a cozy meal.

Ingredients

Scale

Vegetables and Broth

1 1/4 cups chopped yellow onion (1 medium)
1 cup diced celery (about 3 ribs)
1 cup peeled and diced carrots (about 2 carrots)
2 1/2 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes)
2 tsp minced fresh thyme (or 1 tsp dried)
2 tsp minced fresh rosemary (or 1 tsp dried)
2 bay leaves
Salt and freshly ground black pepper to taste
1 cup frozen or fresh peas
1 cup frozen corn (optional)

Dairy and Thickener

6 Tbsp butter, divided
6 Tbsp all-purpose flour
2 cups milk
1/2 cup heavy cream

Protein and Garnish

3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
3 Tbsp chopped fresh parsley

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Instructions

Sauté Vegetables: Melt 1 Tbsp butter in a large pot over medium-high heat. Add chopped onion, carrot, and celery and sauté for 3 minutes. Add minced garlic and continue sautéing for another 1 minute until fragrant.
Add Broth and Herbs: Pour in chicken broth, then add diced potatoes, thyme, rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste.
Simmer Soup: Cover the pot and bring the soup to a low boil. Then reduce heat to medium-low, press the vegetables down into the broth, and allow to simmer, stirring occasionally, until the potatoes are almost fully tender, about 15 minutes.
Make Roux and Cream Base: While soup simmers, melt the remaining 5 Tbsp butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1 1/2 minutes. Gradually whisk in milk, continuing to stir constantly until the mixture thickens but does not boil. Season with salt and pepper. Stir in heavy cream, remove from heat, and cover.
Add Peas and Corn: When potatoes are nearly tender, add peas and corn to the soup, heating through for a few minutes.
Combine and Finish Soup: Stir the milk and cream mixture and shredded chicken into the soup. If the soup is too thick, thin with a little additional chicken broth. Remove bay leaves, stir in chopped parsley, and serve warm.

Notes

Serve with your favorite biscuits such as classic buttermilk, quick drop, parmesan, or cheddar chive biscuits (not included in nutrition estimate).
Use bone-in cooked or rotisserie chicken for the most flavorful results.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Adjust the seasoning to your taste, adding more herbs or black pepper if desired.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 5 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 70 mg