Creamy Weeknight Chicken Pot Pie Soup
This creamy chicken pot pie soup is a comforting and quick weeknight meal, packed with tender chicken and vegetables.
Equipment
- large pot or Dutch oven
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 2 cups cooked chicken shredded or diced
- 1 cup frozen mixed vegetables (peas, corn, green beans)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt or to taste
For Serving (Optional)
- biscuits
- puff pastry crust strips
- crackers
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat, then add onion, carrots, and celery, cooking for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux that will thicken the soup.
- Slowly whisk in chicken broth to avoid lumps, then bring the mixture to a simmer, stirring constantly until it begins to thicken.
- Stir in the milk (or half-and-half), cooked chicken, frozen mixed vegetables, dried thyme, black pepper, and salt.
- Bring the soup back to a gentle simmer for 5-10 minutes, or until the frozen vegetables are tender and the soup is heated through; adjust seasoning as needed.
- Ladle the hot soup into bowls and serve immediately, optionally garnished with a crumbled biscuit or a strip of baked puff pastry.
Notes
For extra flavor, use homemade chicken broth. You can also customize the vegetables based on what you have on hand, or add a pinch of red pepper flakes for a subtle kick.