Hearty Chicken Pot Pie Soup
A creamy, savory soup that captures the comforting flavor of classic chicken pot pie without the crust.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until vegetables soften, about 5 to 7 minutes.
- Stir in thyme and rosemary. Cook for 1 minute until fragrant.
- Whisk in the flour until fully combined with the vegetables and butter, forming a thick paste (roux).
- Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring often, until it thickens slightly, about 5 minutes.
- Stir in the milk or half-and-half. Heat through, but do not boil.
- Add the shredded chicken, frozen peas, and frozen corn. Cook until the vegetables are heated through, about 3 minutes.
- Season with salt and pepper. Taste and adjust seasoning as needed.
- Serve hot.
Notes
- For a crust topping, bake small biscuits or pie crust cutouts separately and float one on top of each bowl before serving.
- If you prefer a thicker soup, increase the flour to 1/3 cup or simmer for a few extra minutes after adding the broth.
- You can substitute heavy cream for milk for an even richer texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 34
- Cholesterol: 95