Description
This Chicken Pot Pie Soup is a comforting and creamy dish packed with tender shredded chicken, mixed vegetables, and diced potatoes, all simmered in a savory broth with the rich flavors of butter, garlic, and thyme. A perfect twist on classic chicken pot pie, this soup provides all the heartiness with a lighter, easy-to-make format.
Ingredients
Sauce base
- 4 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
Main ingredients
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 potatoes, diced
- 1 tsp dried thyme
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Sauté aromatics: Melt butter in a large pot over medium heat. Add the chopped onions and cook until they turn translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Create roux and add liquids: Sprinkle the all-purpose flour into the pot, stirring continuously for about 2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth and milk, mixing until the sauce is smooth and begins to thicken.
- Add main ingredients and simmer: Stir in the shredded cooked chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered until the potatoes are tender, approximately 15-20 minutes.
- Season and garnish: Season the soup with salt and pepper to taste. If desired, sprinkle freshly chopped parsley over the top for added color and flavor.
- Serve: Ladle the hot soup into bowls and serve immediately while warm and comforting.
Notes
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- Frozen mixed vegetables can be substituted with fresh, but cooking time may vary.
- Diced potatoes should be uniform in size for even cooking.
- If a thicker soup is preferred, continue simmering to reduce or add a slurry of flour mixed with water.
- For a dairy-free version, substitute milk with unsweetened almond or oat milk.
