Chicken Pot Pie Soup Recipe
This hearty chicken pot pie soup is a comforting and flavorful meal, perfect for a cold day. It features tender chicken, mixed vegetables, and a rich, creamy broth, offering all the classic flavors of chicken pot pie in a soup.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 2 lbs chicken breast cooked and shredded
- 6 cups chicken broth
- 1 cup milk
- 0.5 cup heavy cream
- 0.5 cup all-purpose flour
- 0.25 cup butter
- 1 cup carrots diced
- 2 stalks celery stalks diced
- 1 medium yellow onion diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 medium potatoes peeled and diced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
Instructions
Cooking Steps
- In a large pot or Dutch oven, melt butter over medium heat, then add diced carrots, celery, and onion, cooking until softened.
- Stir in flour and cook for 1-2 minutes, then gradually whisk in chicken broth and milk until smooth.
- Add diced potatoes, salt, pepper, and thyme, bringing the mixture to a simmer and cooking until potatoes are tender.
- Stir in shredded chicken, frozen peas, frozen corn, and heavy cream, cooking until heated through.
- Taste and adjust seasonings as needed, then serve hot, garnished with fresh parsley if desired.
Notes
For extra flavor, use homemade chicken broth. You can also add other vegetables like green beans or mushrooms. Serve with biscuits or crusty bread for a complete meal.