Description
Chicken Pot Pie Soup Recipe: Creamy soup loaded with chicken, veggies, and flaky crust crumbles. Comforting, quick, and crowd-pleasing.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried sage
- 1 bay leaf
Instructions
- Step 1: Heat the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the butter has melted, add the diced onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened but not browned. Add the minced garlic and cook for another 30 seconds until fragrant.
- Step 2: Sprinkle the flour over the vegetable mixture and stir continuously for 2 minutes to create a roux. This will thicken your Chicken Pot Pie Soup beautifully without leaving any floury taste. Make sure to scrape the bottom of the pot as you stir to prevent sticking.
- Step 3: Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Once all the broth is incorporated, add the milk in the same manner, continuing to whisk until smooth.
- Step 4: Add the bay leaf, thyme, sage, salt, and pepper. Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the soup begins to thicken. If you’re cooking raw chicken directly in the soup, add whole chicken breasts now and simmer until cooked through (about 15 minutes), then remove, shred, and return to the pot.
- Step 5: Add the shredded chicken, frozen peas, and corn to the soup. Simmer for an additional 5 minutes until the vegetables are heated through and the soup has reached your desired thickness. If the soup becomes too thick, thin it with additional broth or milk.
- Step 6: Remove the bay leaf and stir in the fresh parsley. Taste and adjust seasoning as needed. Allow your Chicken Pot Pie Soup to rest for 5 minutes before serving, which gives the flavors time to meld together perfectly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 per serving
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg