A warm, creamy bowl of Chicken Pot Pie Soup made with tender chicken, hearty vegetables, and a rich, savory broth. Comfort food made simple—no crust required.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 tbsp butter
1 onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
2 Yukon Gold potatoes, diced
2 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream or half-and-half
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme or 1 tsp fresh
1 bay leaf
2 tbsp chopped parsley
Instructions
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In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes. Add garlic and cook for 1 minute.
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Stir in flour and cook 2 minutes, stirring constantly.
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Slowly pour in chicken broth. Add potatoes, thyme, bay leaf, salt, and pepper. Bring to a simmer.
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Cover and cook for 15 minutes or until potatoes are tender.
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Stir in chicken, peas, corn, and cream. Simmer for 5 more minutes.
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Remove bay leaf. Adjust seasoning. Garnish with parsley and serve.