Description

This comforting Chicken Pot Pie Soup combines tender shredded chicken, hearty vegetables, and creamy broth to recreate the classic pot pie flavors in a warm, easy-to-make soup. Perfect for cozy dinners, it features a rich, velvety texture with a mix of carrots, peas, corn, and potatoes enhanced by herbs and a hint of garlic.

Ingredients

Soup 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)

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Instructions

Sauté Aromatics: Melt butter in a large pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
Create Roux: Sprinkle flour into the pot while stirring continuously for about 2 minutes. This cooks off the floury taste and helps thicken the soup.
Add Liquids: Gradually whisk in chicken broth and milk, stirring constantly until the mixture is smooth and begins to thicken slightly.
Combine Ingredients and Simmer: Stir in the shredded cooked chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Bring the soup to a boil, then reduce heat to low and let it simmer gently until the potatoes are tender, about 15-20 minutes.
Season and Garnish: Add salt and pepper to your taste. Optionally, sprinkle chopped fresh parsley on top before serving to add a fresh pop of color and flavor.
Serve: Ladle the warm soup into bowls and enjoy this hearty, comforting dish.

Notes

Use leftover cooked chicken or rotisserie chicken for convenience.
Frozen mixed vegetables make this recipe quick and easy, but you can substitute fresh vegetables if preferred.
For a richer soup, substitute whole milk for cream or half-and-half.
If you want a thicker soup, cook it a bit longer or add a bit more flour in the roux step.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.