SOUP
Creamy Chicken Pot Pie Soup Recipe
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Creamy Chicken Pot Pie Soup Recipe
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Optional: 1/2 teaspoon garlic powder for extra flavor
- 1 cup diced potatoes (optional)
- Biscuits or puff pastry for serving (optional)
Instructions:
- Prepare the Base:
- Heat butter and olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery, cooking until softened (about 5 minutes).
- Add garlic and cook for another minute.
- Build the Soup:
- Stir in the flour and cook for 2 minutes to form a roux.
- Gradually add chicken broth, stirring to dissolve the roux and avoid lumps.
- Bring to a simmer and add diced potatoes (if using). Cook until tender (about 10 minutes).
- Add the Creaminess:
- Stir in the heavy cream and cooked chicken.
- Add frozen peas and corn, thyme, and parsley.
- Simmer for another 5–7 minutes until heated through. Adjust seasoning with salt, pepper, and garlic powder if desired.
- Serve:
- Serve the soup hot with freshly baked biscuits or puff pastry on the side or on top for a pot pie feel.