Chicken Pot Pie Soup
Introduction
Chicken Pot Pie Soup is a comforting, creamy twist on the classic chicken pot pie. Packed with tender chicken, fresh vegetables, and a rich, savory broth, this soup brings all the flavors of a traditional pot pie without the fuss of baking a crust. It’s perfect for cozy dinners, chilly evenings, or anytime you crave hearty comfort food.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Sauté the vegetables: In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Cook until softened, about 5–7 minutes. Add garlic and cook 1 minute more.
- Make the roux: Sprinkle the flour over the vegetables and stir for 2 minutes to form a roux.
- Add liquids: Slowly whisk in chicken broth and milk/cream until smooth. Bring to a simmer and let thicken, about 5–10 minutes.
- Add chicken and seasonings: Stir in the cooked chicken, peas, corn, thyme, and rosemary. Simmer for another 5 minutes.
- Season: Taste and adjust salt and pepper as needed.
- Serve: Ladle into bowls and garnish with parsley if desired. Enjoy with crusty bread or a biscuit on the side.
Description
This Chicken Pot Pie Soup is creamy, flavorful, and packed with wholesome ingredients. Every spoonful delivers tender chicken, soft veggies, and a rich, savory broth reminiscent of the classic pot pie filling. It’s an effortless way to enjoy comfort food without heating up your oven or rolling out pastry.
Tips
- Use rotisserie chicken for convenience.
- For extra creaminess, substitute half of the milk with heavy cream.
- If the soup is too thick, add more chicken broth or milk to reach your desired consistency.
- Add a dash of hot sauce or paprika for a subtle kick.
- Leftovers store well in the fridge for up to 3 days and can be frozen for up to 2 months.
Correction
- Ensure the flour is cooked in the butter and vegetables long enough to avoid a raw flour taste.
- Add the milk slowly while whisking to prevent lumps.
- Adjust seasoning after adding the chicken, as it may absorb some of the flavors.
Enjoy
Serve hot in cozy bowls with crusty bread or biscuits, and savor every creamy, hearty spoonful of this comforting Chicken Pot Pie Soup. Perfect for family dinners, cold evenings, or anytime you crave a taste of homemade warmth.
