Cooked - Chicken Pot Pie Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Pot Pie Soup

5.0

2 tablespoons butter

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, peeled and sliced

2 celery stalks, chopped

⅓ cup all-purpose flour

4 cups chicken broth

1½ cups whole milk (or half-and-half)

3 cups cooked chicken, shredded (rotisserie chicken works well)

1 cup frozen peas

1 cup frozen corn (optional)

Salt and black pepper, to taste

1 teaspoon fresh thyme (or ½ teaspoon dried)

Optional: ½ teaspoon poultry seasoning or dried herbs like sage, parsley

Optional: ½ cup heavy cream for extra richness

In a large soup pot or Dutch oven, heat butter and olive oil over medium heat.
Add onion, carrots, and celery. Cook for 5–7 minutes until soft.
Add garlic and cook for 30 seconds.
Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes to remove raw flour taste.
Slowly pour in chicken broth, whisking constantly to avoid lumps. Then add milk.
Bring to a gentle simmer, stirring frequently. The soup will thicken slightly.
Stir in shredded chicken, thyme, salt, pepper, and optional seasonings. Simmer for 10–15 minutes.
Stir in frozen peas and corn. Simmer for another 5 minutes, or until everything is heated through.
Stir in heavy cream at the end, if using.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 44 weeks ago

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