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Bowl of creamy Chicken Pot Pie Soup with vegetables and herbs

Hearty Chicken Pot Pie Soup

This creamy Chicken Pot Pie Soup captures the comforting flavors of the classic dish in a warm and delicious broth, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil Use extra virgin for a rich flavor.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low-sodium) Best for controlling saltiness.
  • 2 cups heavy cream For a creamy texture; swap with half-and-half for a lighter version.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
For the Filling
  • 2 cups cooked chicken breast, shredded Rotisserie chicken works well.
  • 2 cups frozen mixed vegetables Peas, carrots, corn, and green beans are ideal.
  • 1 cup potatoes, diced into small cubes
  • 1/4 cup all-purpose flour To thicken the soup.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 3-5 minutes, until they are translucent.
  2. Stir in the minced garlic and cook for an additional minute, allowing the garlic aroma to envelop your kitchen.
  3. Sprinkle the flour over the onions and garlic, stirring continuously for about 2 minutes to cook out the raw flour taste.
  4. Gradually pour in the chicken broth while whisking to avoid any lumps. Add the heavy cream, dried thyme, and rosemary. Bring the mixture to a gentle simmer, stirring occasionally.
  5. Once simmering, add the potatoes and cook for about 10 minutes or until they begin to soften.
  6. Add the shredded chicken and frozen mixed vegetables to the pot. Continue to simmer for another 5-7 minutes until everything is heated through and the vegetables are tender.
  7. Season with salt and pepper to taste. Adjust any herbs according to your preference.
  8. Serve hot and enjoy the delectable blend of flavors and textures.

Notes

For an extra creamy soup, blend part of the soup in a blender and return it to the pot. Vegetarian option: substitute chicken with chickpeas or more vegetables and use vegetable broth. Low-carb option: replace potatoes with cauliflower for a lower-carb version. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.