Chicken Pot Pie Soup
Thick, hearty, and creamy, this Chicken Pot Pie Soup is a comforting meal that's great for cold winter weather! It is so easy to make and full of flavor.
Servings 6 servings
Calories 569kcal
Equipment
- Dutch oven
Ingredients
- ⅓ cup unsalted butter (38g)
- 1 medium yellow onion diced
- 3 medium carrots peeled and chopped
- 3 celery stalks thinly sliced
- 5 garlic cloves peeled and minced
- ⅓ cup all-purpose flour (40g)
- 6 cups chicken stock (1.5L)
- 1 pound Yukon gold potatoes peeled and cut into 1/2-inch cubes (450g)
- 2 teaspoons fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 cups cooked shredded chicken (about 1 rotisserie chicken)
- 1 cup frozen peas (135g)
- 1 cup frozen corn (145g)
- ½ cup milk (120ml)
- ½ cup heavy cream (120ml)
- ¼ cup chopped parsley
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.
Video
Notes
- If you do not have fresh thyme, you can use dried thyme. Use around ½ teaspoon of dried thyme instead of 2 teaspoons of fresh thyme, as dried herbs are stronger than fresh herbs.
- If you want to make the soup lighter, you can swap the heavy cream for half and half or more milk. It won’t be as rich, but it’ll still be delicious.
- Make sure to cut the potatoes as uniformly as possible, so it cooks evenly in the soup. You’ll have to simmer the soup for longer if you cut them larger.
- You can swap the frozen corn and peas for canned or fresh if that is what you have on hand.
- Serve this pot pie soup with my drop biscuit recipe, biscuit recipe, cheese biscuit recipe, or artisan bread! This thick soup is perfect for dipping.
Nutrition
Calories: 569kcal | Carbohydrates: 45g | Protein: 36g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 1235mg | Potassium: 1146mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6222IU | Vitamin C: 36mg | Calcium: 104mg | Iron: 4mg