Description
Comforting and creamy Classic Chicken Pot Pie Soup, packed with tender chicken, vegetables, and a rich, savory broth. All the flavors of a pot pie without the crust!
Ingredients
2 tbsp olive oil 1 lb boneless, skinless chicken breast, diced 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 tsp dried thyme 1/2 cup all-purpose flour 4 cups chicken broth 1 cup milk (whole or 2%) 1 cup frozen peas 1 cup frozen corn Salt and black pepper to taste Fresh parsley, chopped for garnish
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. 2. Add diced chicken and cook until no longer pink. Remove chicken from the pot and set aside. 3. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. 4. Stir in dried thyme and flour. Cook for 1 minute, stirring constantly, to create a roux. 5. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, stirring until thickened. 6. Stir in milk, frozen peas, and frozen corn. Return the cooked chicken to the pot. 7. Continue to simmer for 5-10 minutes, or until vegetables are tender and soup is heated through. 8. Season with salt and black pepper to taste. 9. Ladle into bowls and garnish with fresh parsley. Serve hot.
Notes
For a thicker soup, you can add a little more flour when making the roux. A great way to use leftover rotisserie chicken! You can also add a pinch of nutmeg for extra flavor in this Classic Chicken Pot Pie Soup. Feel free to add other vegetables like potatoes or green beans.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg