Description
This Chicken Pot Pie Soup recipe combines the comforting flavors of classic chicken pot pie in a creamy, hearty soup. Loaded with tender chicken, mixed vegetables, and a rich, velvety broth, this soup is perfect for a cozy, comforting meal that's quick and easy to prepare.
Ingredients
- Chicken breasts or thighs (cooked and shredded)
- Carrots
- Celery
- Onion
- Peas
- Corn
- Potatoes
- Garlic
- Butter
- Flour
- Chicken broth
- Heavy cream or half-and-half
- Thyme
- Bay leaf
- Salt
- Pepper
- Fresh parsley (for garnish)
- Puff pastry croutons (optional)
Instructions
- In a large pot, melt butter over medium heat. Add chopped onions, garlic, carrots, and celery; sauté until softened.
- Stir in flour to create a roux, cooking for 1-2 minutes.
- Gradually whisk in chicken broth, then add diced potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- Add shredded chicken, peas, and corn. Stir in heavy cream or half-and-half, and simmer for another 5 minutes.
- Serve hot, garnished with fresh parsley and optional puff pastry croutons.
Notes
- Use rotisserie chicken for a quicker prep time.
- For a thicker soup, reduce the broth slightly or add more flour.
- Puff pastry croutons can be made by baking puff pastry squares until golden and crispy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 820mg