Description
This Chicken Pot Pie Soup recipe is a comforting and creamy twist on a classic favorite. Loaded with tender chicken, vegetables, and savory herbs in a rich broth, this soup is sure to warm you up on chilly days.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Soup Base:
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Main Ingredients:
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup diced potatoes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- Optional puff pastry squares or biscuit croutons for topping
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, garlic, carrots, and celery until softened.
- Add Flour: Stir in flour and cook for 1 minute.
- Make Base: Gradually whisk in chicken broth, add potatoes, and simmer until tender.
- Finish Soup: Stir in milk, cream, chicken, peas, herbs, salt, and pepper. Simmer until thickened.
- Serve: Adjust seasoning and serve hot with optional toppings.
Notes
- This soup is ideal for using leftover rotisserie chicken.
- For a lighter version, use only milk and omit the cream.
- Pair with crusty bread or a green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
