Name: Chicken Pot Pie Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 tbsp butter; 1 medium onion, chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups chicken broth; 2 cups milk; 2 cups cooked chicken, shredded; 2 cups frozen mixed vegetables (peas, carrots, corn); 2 potatoes, diced; 1 tsp dried thyme; Salt and pepper to taste; Fresh parsley, chopped (optional)

Description

This Chicken Pot Pie Soup offers all the comforting flavors of traditional chicken pot pie in a hearty, creamy soup form. Perfect for a cozy meal, this recipe combines tender chicken, mixed vegetables, and potatoes in a rich broth thickened with a homemade roux. Ready in just 45 minutes and serving 6, it’s a delicious, warming dish ideal for chilly days.

Ingredients

Scale

Sauce Base

4 tbsp butter
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups milk

Main Ingredients

2 cups cooked chicken, shredded
2 cups frozen mixed vegetables (peas, carrots, corn)
2 potatoes, diced
1 tsp dried thyme

Seasonings

Salt and pepper to taste
Fresh parsley, chopped (optional)

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Instructions

Sauté Aromatics: Melt butter in a large pot over medium heat. Add the chopped onions and cook, stirring occasionally, until they become translucent and fragrant. Add the minced garlic and cook for an additional minute to release its flavor.
Make Roux: Sprinkle the all-purpose flour into the pot with the sautéed onions and garlic. Stir continuously for about 2 minutes to cook out the raw flour taste, forming a roux that will thicken the soup.
Add Liquids: Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Continue stirring until the mixture is smooth and begins to thicken slightly.
Add Ingredients: Stir in the shredded cooked chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently until the potatoes are tender, about 15-20 minutes.
Season: Taste the soup and add salt and freshly ground black pepper according to your preference. Stir to distribute the seasoning evenly.
Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired for a fresh, vibrant finish. Enjoy immediately while warm.

Notes

To reduce cook time, use pre-cooked rotisserie chicken.
For a thicker soup, simmer a little longer or add more flour when making the roux.
Feel free to substitute frozen mixed vegetables with fresh seasonal vegetables.
This soup can be refrigerated for up to 3 days or frozen for up to 2 months.