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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:

  1. 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.
  2. 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).
  3. 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.
  4. Serve:
    • Serve the soup hot with freshly baked biscuits or puff pastry on the side or on top for a pot pie feel.

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