Chicken Pot Pie Soup

5 from 3 votes

Hearty and soothing chicken pot pie soup is the ultimate comfort meal. It's full of tender veggies, juicy chicken, and a rich broth, and is so easy to make.

Prep Time15

Cook Time35

Total Time1

Course: Soup

Cuisine: American

Keyword: chicken pot pie soup, chicken soup

Servings:

Calories: 700kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

3 tablespoons butter
1 small yellow onion, chopped
3 carrots, peeled and chopped
2 stalks celery, chopped
3 to 4 Yukon gold potatoes, peeled and cubed
2 cloves garlic, minced
¼ cup all-purpose flour
5 to 6 cups chicken broth
1 cup heavy cream
3 cups diced cooked chicken
1 cup frozen peas
1 cup frozen corn
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper, to taste

Instructions

Melt the butter in a Dutch oven or soup pot set over medium heat. Add the onion, carrots, celery, and potatoes, and sauté until the vegetables start to soften, about 5 to 7 minutes. Add the minced garlic and cook for an additional minute or until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for about 2 minutes.
Slowly pour in the chicken broth while stirring constantly to prevent lumps. Once all the broth is added, bring the soup to a simmer and let it cook for a few minutes until it thickens slightly.
Add the heavy cream to the pot and stir to combine. Simmer the soup gently for 10 minutes so the flavors can meld.
Stir in the cooked chicken pieces, frozen peas, frozen corn, and fresh thyme, then season to taste with salt and pepper. Cook for about 10 more minutes or until the chicken and veggies are heated throughout.
Ladle the hot soup into bowls and garnish with fresh thyme and cracked black pepper.
Serve with your favorite biscuits or bread.

Notes

This soup uses precooked chicken, so if you have leftover chicken, use that. Shredded rotisserie chicken works well in this soup.
Mix up the veggies! While this recipe sticks to classic pot-pie favorites, feel free to toss in any veggies you love.
Store leftovers in an airtight container in the fridge for 3 days or in the freezer for 6 months. Reheat on the stove over medium heat.

Nutrition