Classic Chicken Pot Pie Soup
Enjoy a comforting bowl of Classic Chicken Pot Pie Soup, packed with tender chicken and vegetables in a creamy, savory broth. This easy-to-make soup brings all the beloved flavors of traditional pot pie to your table in a warm, satisfying bowl.
Equipment
- Large pot
- Dutch oven
Ingredients
Main Ingredients
- 1 tbsp Olive oil
- 2 tbsp Butter
- 1 Yellow onion finely chopped
- 2 stalks Celery chopped
- 3 Carrots diced
- 3 cloves Garlic minced
- 1/2 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Milk whole milk or 2%
- 3 cups Cooked chicken shredded or diced
- 1 cup Frozen peas
- 1 cup Frozen corn
- 1 tsp Dried thyme
- Salt to taste
- Black pepper to taste
- 1/4 cup Fresh parsley chopped (for garnish)
Instructions
Instructions
- Heat olive oil and butter in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots and cook for 5-7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and cook for 1-2 minutes, stirring continuously, to create a roux.
- Gradually whisk in chicken broth, scraping the bottom of the pot, and bring to a gentle simmer until it thickens.
- Slowly pour in milk, stirring constantly until fully incorporated and the soup is smooth.
- Add cooked chicken, frozen peas, frozen corn, and dried thyme to the pot.
- Simmer for 5-10 minutes until vegetables are tender and the soup is heated through and thickened.
- Season generously with salt and black pepper to taste.
- Ladle into bowls, garnish with fresh parsley if desired, and serve immediately.
Notes
For a thicker soup, you can add an additional tablespoon of flour in step 4. Feel free to adjust the amount of chicken and vegetables to your preference. This soup is also great with a biscuit topping!