Chicken Pot Pie Soup
Chicken Pot Pie Soup is a comforting, creamy soup that brings together the flavors of traditional chicken pot pie with tender chicken, fresh vegetables, and a rich broth.
Ingredients
- 1 tablespoon butter
- 1 small onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic; minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth (low-sodium)
- 1 cup milk (can use low-fat or almond milk for a healthier version)
- 2 cups cooked chicken, cubed (rotisserie chicken works well)
- 2 cups Yukon Gold potatoes, diced (for creaminess)
- 1 cup frozen peas
- 1/2 cup cream-style corn (optional)
- 1 tablespoon fresh thyme or rosemary (optional)
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped onion, celery, and minced garlic and sauté until softened.
- Stir in the flour to make a roux, cooking for about 1-2 minutes.
- Gradually add chicken broth and milk, stirring constantly to prevent lumps.
- Add cubed chicken, diced potatoes, peas, and cream-style corn, if using.
- Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Season with salt and pepper to taste.
- For a thicker soup, you can blend some of the potatoes.
- Serve hot, garnished with fresh herbs, if desired.
Notes
- For extra flavor, serve with cheddar crust dippers, crusty bread, or biscuits.
- Use rotisserie chicken for convenience and added flavor.
- For a slow cooker version, cook on low for 4-6 hours, adding cream at the end.
- For a gluten-free version, substitute flour with cornstarch or arrowroot powder.
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