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Chicken Pot Pie Soup

A comforting and creamy Chicken Pot Pie Soup that combines tender chicken, hearty vegetables, and rich flavors, perfect for busy days and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 3 tablespoons butter Adds richness and flavor.
  • 1 small yellow onion, chopped Provides a savory base for the soup.
  • 3 medium carrots, peeled and chopped Adds sweetness and color.
  • 2 stalks celery, chopped Enriches texture and flavor.
  • 3 to 4 medium Yukon gold potatoes, peeled and cubed Brings heartiness to the soup.
  • 2 cloves garlic, minced Enhances flavor with its aromatic properties.
  • ¼ cup all-purpose flour Helps thicken the soup.
  • 5 to 6 cups chicken broth The flavorful base of your soup.
  • 1 cup heavy cream Creates a rich, creamy texture.
For the protein and veggies
  • 3 cups diced cooked chicken Provides lean protein.
  • 1 cup frozen peas Adds sweetness and color, requiring no prep.
  • 1 cup frozen corn Offers a balance of sweetness and texture.
  • 1 teaspoon fresh thyme leaves Infuses an herbaceous note.
Seasoning
  • Salt and freshly ground black pepper, to taste Enhances all the flavors.

Method
 

Preparation
  1. In a Dutch oven or soup pot set over medium heat, melt the butter.
  2. Add the onion, carrots, celery, and potatoes. Sauté until the vegetables start to soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Sprinkle the flour over the sautéed vegetables and stir to coat evenly. Cook for about 2 minutes.
  5. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Bring the soup to a simmer and cook until it thickens slightly.
  6. Stir in the heavy cream until fully integrated.
  7. Add the diced cooked chicken, frozen peas, frozen corn, and fresh thyme. Season with salt and pepper.
  8. Allow to cook for about 10 more minutes until everything is heated through.
  9. Ladle the hot soup into bowls and garnish as desired.

Notes

To store leftovers, cool completely before transferring to an airtight container. Can be kept in the refrigerator for up to three days or frozen for up to three months.