Chicken Pot Pie Soup
User Reviews
4.9
Chicken Pot Pie Soup
Description
The recipe begins by sautéing aromatics—onion, carrot, and celery—in butter until tender, building a flavor foundation. Garlic and flour are then incorporated to create a roux, which thickens the soup once chicken stock and potatoes are added. The mixture is simmered until potatoes soften and the soup gains body. Fresh thyme adds herbal notes throughout.
Cooked shredded chicken, peas, and corn are stirred in along with milk and heavy cream, enriching the broth and imparting creaminess reminiscent of a traditional pot pie filling. The soup is gently simmered to blend flavors before fresh parsley is added for brightness. Seasoned with kosher salt and black pepper, this soup offers a balanced savory profile with a smooth, velvety texture.
Ideal for serving with biscuits or crusty bread, it transforms familiar pot pie ingredients into a quick and satisfying dish. Adjustments such as substituting dried thyme and using half-and-half instead of heavy cream provide flexibility. Consistent potato size ensures even cooking and a smooth soup texture.
Ingredients
- ⅓ cup butter 38g, unsalted
- 1 medium yellow onion diced
- 3 medium carrot peeled and chopped
- 3 celery thinly sliced, stalks
- 5 garlic peeled and minced, cloves
- ⅓ cup all-purpose flour (40g)
- 6 cups chicken stock (1.5L)
- 1 pound potato peeled and cut into 1/2-inch cubes (450g, Yukon gold variety
- 2 teaspoons thyme fresh
- 2 teaspoons kosher salt
- 1 teaspoon black pepper ground
- 4 cups chicken about 1 rotisserie chicken, cooked shredded
- 1 cup peas 135g, frozen
- 1 cup corn 145g, frozen
- ½ cup milk (120ml)
- ½ cup heavy cream (120ml)
- ¼ cup parsley chopped
Instructions
- In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.
- Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.
- Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley just before serving.
Notes
- Dried thyme can replace fresh; use about half the amount since dried herbs are more concentrated.
- For a lighter soup, substitute heavy cream with half-and-half or additional milk, noting a less rich texture.
- Cut potatoes uniformly so they cook evenly to the desired tenderness in the soup.
- Frozen peas and corn can be swapped for fresh or canned varieties based on availability.
- Serve with drop biscuits, cheese biscuits, or artisan bread to complement the thick soup and for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 129mg | 43% |
| Sodium | 1235mg | 51% |
| Potassium | 1146mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 6222IU | 124% |
| Vitamin C | 36mg | 40% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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