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Homemade Chicken Pot Pie Soup

This comforting soup combines tender chicken, fresh vegetables, and a creamy broth, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons butter Adds richness; swap for olive oil for a lighter option.
  • 1 small onion, diced For foundational flavor; shallots work as an alternative.
  • 2 stalks celery, diced Fresh crunch; green bell peppers can be substituted.
  • 3 cloves garlic, minced Aromatic base; omit if you’re garlic-sensitive.
  • 3 tablespoons all-purpose flour Thickens the broth; cornstarch is a gluten-free alternative.
  • 4 cups chicken broth The soul of the soup; vegetable broth works for a vegetarian version.
Additional Ingredients
  • 2 cups cooked chicken, shredded Protein source; swap for turkey or tofu for a vegetarian take.
  • 2 medium potatoes, diced Adds heartiness; sweet potatoes or cauliflower can replace them.
  • 1 cup frozen peas Bright and sweet; fresh peas are a great seasonal option.
  • 1 cup frozen corn Sweetness and texture; leave it out if corn’s not your thing.
  • 1 cup milk or heavy cream Adds creaminess; non-dairy milk will work, too.
  • 1 teaspoon salt Enhances flavor; adjust according to preference.
  • 1/2 teaspoon black pepper Adds warmth; omit for a milder effect.
  • 1 teaspoon dried thyme Earthy herbal aroma; Italian seasoning is a great substitute.
  • 2 tablespoons fresh parsley, chopped Fresh pops of color and flavor; basil offers a fragrant alternative.

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, carrots, and celery, stirring for about 5 minutes until softened.
  3. Add the minced garlic and cook for 30 seconds.
  4. Sprinkle the flour over the vegetables and stir for a minute.
  5. Slowly pour in the chicken broth while whisking.
  6. Add the potatoes, salt, pepper, and thyme, and simmer for 15 minutes.
  7. Stir in the cooked chicken, peas, and corn, and simmer for 5 minutes.
  8. Finally, add the milk or cream and heat without boiling. Adjust seasoning as needed and garnish with parsley before serving.

Notes

Serve with crusty bread or crunchy crackers on the side for texture. This soup can also be frozen for up to 3 months.