Chicken Pot Pie Soup
A creamy and hearty soup that captures the essence of Chicken Pot Pie. Perfect for a comforting dinner.
Equipment
- 1 large pot for cooking soup
- 1 whisk for stirring roux
- 1 ladle for serving
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup peas frozen
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried parsley
Optional Add-Ins
- 1 cup potatoes diced
- 1/2 cup corn frozen
- 1/2 cup mushrooms sliced
- 1/4 cup heavy cream
Instructions
Preparation
- Dice the carrots, celery, and potatoes. Shred the cooked chicken and set aside.
- In a large pot, melt the butter over medium heat until fully melted.
- Add the diced carrots and celery to the pot and sauté until they begin to soften, about 5 minutes.
- Stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly to avoid burning.
- Gradually whisk in the chicken broth and milk, ensuring a smooth consistency.
- Add the shredded chicken, peas, and optional potatoes. Stir in the thyme and parsley.
- Allow the soup to simmer on low heat for about 30 minutes, stirring occasionally.
Serving
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley or paprika for color.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop before serving.
Notes
Pro Tips: Use rotisserie chicken for convenience. Adjust the thickness by mashing some potatoes. Simmer gently to develop flavors.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version. Substitute milk with almond milk for dairy-free.
How to Serve: Serve with crusty bread or a side salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the soup a day in advance for deeper flavors.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version. Substitute milk with almond milk for dairy-free.
How to Serve: Serve with crusty bread or a side salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the soup a day in advance for deeper flavors.