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Creamy Chicken Pot Pie Soup

Close-up of a white bowl filled with creamy Chicken Pot Pie Soup featuring shredded chicken, carrots, peas, and corn.
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A comforting soup that captures the flavor of classic chicken pot pie without the crust, made easily on the stovetop.

Ingredients

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  • 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
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the thyme and rosemary. Cook for 1 minute until fragrant.
  4. Whisk in the flour until it forms a paste (roux) with the vegetables and butter. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, stirring occasionally until it thickens slightly.
  6. Stir in the milk or half-and-half. Heat through but do not boil.
  7. Add the shredded chicken, frozen peas, and frozen corn. Cook until the vegetables are heated through, about 5 minutes.
  8. Season with salt and pepper. Taste and adjust seasonings as needed.
  9. Serve hot, optionally topped with biscuits or croutons.

Notes

  • For a richer flavor, use half-and-half instead of milk.
  • You can substitute rotisserie chicken for cooked shredded chicken to save time.
  • Serve this soup with warm biscuits or puff pastry croutons to mimic the pot pie crust experience.
  • For a thicker soup, simmer uncovered for a few extra minutes before adding the chicken and frozen vegetables.

Nutrition

Find it online: https://spoonswirl.com/chicken-pot-pie-soup-recipe/