Description
Enjoy a comforting bowl of Chicken Pot Pie Soup – an easy, creamy, and hearty recipe that combines the flavors of classic chicken pot pie into a savory and satisfying soup. Perfect for quick weeknight dinners or batch cooking, this homemade soup features tender chicken, hearty vegetables, and a rich broth, all topped with optional cheese or bacon for an extra indulgence.
Ingredients
Scale
- 2 cups cooked chicken, shredded (preferably leftover or rotisserie chicken)
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- Salt and pepper to taste
- Optional: thyme, parsley, or other herbs for flavor
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion, carrots, and celery; cook until tender, about 5-7 minutes. Stir in garlic and cook for another minute.
- Sprinkle flour over vegetables and stir to coat, creating a roux. Gradually whisk in chicken broth, eliminating lumps. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in shredded chicken, peas, and milk or heavy cream. Simmer for 5-7 minutes until heated through. Season with salt, pepper, and herbs as desired.
- Serve hot with bread or biscuits. Optional: top with shredded cheese or crispy bacon bits for extra flavor.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- To thicken the soup further, add a touch more flour or reduce the amount of broth.
- Adjust seasoning and herbs according to taste preferences.
- This soup can be customized with additional vegetables like corn or potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg