Description
A creamy, cozy chicken pot pie soup recipe that makes about a quart—perfect for a comforting meal for two. Filled with tender vegetables, shredded chicken, and a luscious broth.
Ingredients
- 2 tbsp unsalted butter
- 1/2 cup finely chopped yellow onion
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- Salt and freshly cracked black pepper
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 1 tbsp all-purpose flour
- 1 cup chopped russet potatoes
- 1 cup low-sodium chicken broth or stock
- 1 1/2 cups whole milk
- 1 1/2 cups cooked shredded chicken
- 1/4 cup frozen peas
- 1 tbsp cream cheese (or 2 tbsp whipped cream cheese)
Instructions
1. Melt butter in a medium saucepan or Dutch oven over medium heat. Add chopped onion, carrots, celery, and a pinch of salt. Cook for 5 minutes, stirring occasionally, until softened.
2. Stir in garlic and dried thyme. Cook for 1 minute until fragrant.
3. Add flour and stir to coat the vegetables. Cook for 1–2 minutes until no raw flour remains.
4. Gradually add chicken broth, about 1/4 cup at a time, stirring well after each addition.
5. Stir in the milk, then add chopped potatoes and a bay leaf. Season with salt and pepper. Bring to a gentle boil, then reduce heat to a simmer.
6. Simmer uncovered or covered (depending on desired thickness) for 15–20 minutes, until potatoes are tender.
7. Add shredded chicken, frozen peas, and cream cheese. Stir until fully incorporated and cheese is melted.
8. Cover and simmer for another 10–15 minutes, allowing flavors to meld.
9. Remove and discard the bay leaf. Stir the soup, taste, and adjust seasoning as needed.
10. Divide soup into bowls, garnish with fresh parsley if desired, and serve warm.
Notes
For thicker soup, simmer uncovered during the second simmering step to let excess liquid evaporate. This recipe is best made in a 2.5–4 qt saucepan or Dutch oven. Cream cheese adds creaminess but can be swapped for heavy cream. Leftovers can be stored for up to 2 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 567
- Sugar: 13g
- Sodium: 237mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 140mg