Description
Enjoy the comforting flavors of Chicken Pot Pie in a cozy soup with this Chicken Pot Pie Soup recipe. This creamy, hearty soup combines tender shredded chicken, mixed vegetables, and potatoes in a savory broth, making it perfect for a warming meal. Easy to prepare and full of classic flavors, this soup is a great choice for any night of the week.
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)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add chopped onions and cook until translucent. Stir in minced garlic and cook for an additional minute.
- Make Roux: Sprinkle flour into the pot, stirring continuously for about 2 minutes. Gradually whisk in chicken broth and milk until smooth.
- Add Ingredients: Incorporate shredded chicken, frozen vegetables, diced potatoes, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
- Season: Add salt and pepper to taste. Garnish with chopped fresh parsley if desired.
- Serve: Ladle the soup into bowls and enjoy.
Notes
For extra creaminess, you can substitute milk with half-and-half or heavy cream.
If using fresh vegetables, adjust cooking time as needed.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
