Description
A comforting and creamy chicken pot pie soup recipe. It’s a quick and easy way to enjoy the flavors of chicken pot pie without the crust.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup half-and-half or heavy cream
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally.
- Add cooked chicken and frozen peas. Simmer for 5-10 minutes, or until heated through and vegetables are tender.
- Stir in half-and-half or heavy cream. Heat gently until warmed, but do not boil.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a thicker soup, you can use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) instead of flour.
- You can substitute rotisserie chicken for cooked chicken.
- Feel free to add other vegetables like potatoes or green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 7g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg