This Chicken Pot Pie Soup is a warm and comforting dish that captures all the flavors of a classic chicken pot pie without the crust. It’s perfect for those cozy nights in or when you’re craving something hearty and satisfying. This soup is loaded with tender chicken, vibrant vegetables, and a rich, creamy broth that’s sure to become a family favorite. Serve it with some crusty bread on the side to soak up all the deliciousness!
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream or half-and-half
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Melt the Butter: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Season and Thicken: Stir in the dried thyme, rosemary, salt, and black pepper. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Broth and Chicken: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing it to thicken.
- Incorporate Chicken and Vegetables: Add the cooked chicken, peas, and corn to the pot. Stir well to combine and let the soup simmer for another 5 minutes.
- Make it Creamy: Stir in the heavy cream or half-and-half, and let the soup heat through for an additional 5 minutes. Do not let it boil after adding the cream.
- Serve: Taste and adjust seasoning if necessary. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Enjoy this comforting Chicken Pot Pie Soup with a side of crusty bread for a delightful meal!
