Description
Learn how to make delicious chicken pot pie soup. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 tablespoons unsalted butter (or olive oil for a lighter option)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 1/3 cup all-purpose flour (can substitute with gluten-free flour blend)
- 6 cups low-sodium chicken broth (homemade or store-bought)
- 2 cups cooked, shredded chicken (rotisserie works great here)
- 1 cup frozen peas (no need to thaw)
- 1 cup diced potatoes (Yukon gold or red potatoes work well)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (optional, for freshness)
- 1/2 cup half-and-half or whole milk (can use plant-based milk for dairy-free)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Begin by melting the butter in a large pot over medium heat. When it starts to bubble, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 7-8 minutes. This step builds the base flavor, so don’t rush it.
- Stir in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to let it burn—that early lesson in oversalting taught me to watch closely when adding aromatics!
- Sprinkle the flour over the vegetables and stir well to coat everything. Cook this mixture for about 2-3 minutes, stirring constantly to cook out the raw flour taste. You’ll notice it thickening—this roux is what gives the soup its creamy body without needing cream right away.
- Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Add the diced potatoes, thyme, and parsley. Simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are just right, stir in the cooked chicken and frozen peas. Let the soup simmer for another 5 minutes to heat through and meld the flavors. This is a good moment to taste and adjust the seasoning—don’t be shy with salt and pepper here, it makes all the difference.
- Turn off the heat and stir in the half-and-half or milk. This adds a lovely creaminess without overpowering the soup. If you want it thicker, you can simmer a few more minutes, but be careful not to boil after adding dairy to prevent curdling.
- Ladle the soup into bowls and garnish with fresh parsley if you like. Serve hot, and enjoy the satisfaction of a meal that feels indulgent but is rooted in simple, wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: chicken pot pie soup, recipe, cooking, food
