Chicken Pot Pie Soup
Warm up with a bowl of creamy chicken pot pie soup. This one-pot recipe is packed with flavor and it's ready in under an hour. See the simple recipe!
Ingredients
- 2 tablespoons butter – Unsalted works best but salted is fine too.
- 1 medium onion diced – About 1 cup. Yellow or white onions are perfect.
- 2 medium carrots sliced – Around 1 cup. No need to peel unless you want to.
- 2 celery stalks sliced – About 1 cup. Keeps things nice and crunchy.
- 2 garlic cloves minced – Fresh is awesome, but 1 teaspoon of jarred minced garlic works in a pinch.
- ¼ cup all-purpose flour – This helps thicken the soup.
- 4 cups chicken broth – Low-sodium is my go-to so I can control the salt.
- 2 cups cooked chicken shredded or diced – Leftover rotisserie chicken is a lifesaver here!
- 1 cup frozen peas – No need to thaw; they’ll warm up in the soup.
- 1 cup frozen corn – Adds a little sweetness to every bite.
- 1 medium potato peeled and diced – About 1 ½ cups. Yukon Gold or russet work great.
- 1 teaspoon dried thyme – Gives that classic pot pie flavor.
- ½ teaspoon salt – Adjust to taste.
- ¼ teaspoon black pepper – Freshly ground if you’ve got it.
- 1 cup heavy cream – Makes it rich and creamy. Half-and-half works too.
- 1 tablespoon fresh parsley chopped – Optional, but it adds a nice pop of color.
Instructions
- Melt the butter. Grab a large pot or Dutch oven and set it over medium heat. Add the 2 tablespoons of butter and let it melt until it’s nice and foamy.
- Cook the veggies. Toss in the diced onion, sliced carrots, and sliced celery. Stir them around for about 5-7 minutes until they start to soften. You’ll smell that yummy veggie aroma filling your kitchen.
- Add the garlic. Stir in the minced garlic and cook for another 30 seconds—just long enough to wake up that garlicky goodness without burning it.
- Thicken it up. Sprinkle the 1/4 cup of flour over the veggies and stir well. Keep stirring for about 1-2 minutes. This cooks out the raw flour taste and sets the stage for a creamy soup.
- Pour in the broth. Slowly add the 4 cups of chicken broth, stirring as you go so the flour mixes in smooth and doesn’t clump up. Bring it to a gentle boil.
- Add the potato and seasonings. Toss in the diced potato, 1 teaspoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Give it a good stir, then lower the heat to medium-low. Let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
- Throw in the chicken and frozen veggies. Add the 2 cups of cooked chicken, 1 cup of frozen peas, and 1 cup of frozen corn. Stir everything together and let it simmer for another 5 minutes. The veggies will heat through, and the flavors will start to meld.
- Make it creamy. Pour in the 1 cup of heavy cream and stir well. Let the soup simmer for 3-5 more minutes until it’s nice and hot. Taste it and add more salt or pepper if you think it needs a little boost.
- Finish with parsley (optional). If you’re using the fresh parsley, sprinkle that tablespoon on top right before serving. It’s like a little chef’s kiss to your masterpiece.