Chicken Pot Pie Soup
A comforting and hearty soup that captures the flavors of a classic chicken pot pie, perfect for chilly days and made with leftover chicken and lots of veggies.
Ingredients
Base Ingredients
- 1 tablespoon canola or vegetable oil
- 1 medium yellow onion, finely chopped
- 3 ribs celery, chopped
- 2 cloves garlic, minced
- ¼ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper (or white pepper)
- 1 teaspoon crushed rosemary
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups low sodium chicken broth
Vegetables
- 3 carrots, peeled and chopped
- 2 medium Yukon gold potatoes, peeled and small diced
- 2 leaves bay leaves
- 1 cup frozen peas
Meat & Cream
- 2.5 cups cooked, cubed rotisserie chicken breast For a quicker version, use store-bought rotisserie chicken.
- ½ cup heavy cream
Seasoning & Garnish
- Kosher salt and fresh ground black pepper To taste
- Dried parsley and thyme leaves For garnish
Instructions
Cooking the Base
- Add the oil to a Dutch Oven or heavy stockpot over medium-high heat. Add the onion and celery, cooking until soft, about 5-7 minutes.
- Reduce the heat to low. Add the garlic, poultry seasoning, black pepper, rosemary, and thyme. Cook for 1 minute, stirring constantly.
- Turn off the heat and plate the veggies and seasonings.
- Melt the butter over medium heat. Whisk in the flour, cooking for 2-3 minutes while stirring continuously.
- Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves, and the rest of the vegetables, spices, and herbs that you plated.
Simmering the Soup
- Bring the mixture to a boil over medium heat. Reduce the heat to low and let it simmer until the potatoes and carrots are fork-tender, about 15-20 minutes.
- Add the peas and chicken. Let the mixture simmer for an additional 5 minutes.
- Remove from heat and stir in the heavy cream. Season with kosher salt and freshly ground black pepper. If desired, serve with homemade or store-bought biscuits. Garnish with parsley or thyme leaves.
Notes
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop or in a microwave until hot. You can also freeze it for up to 3 months. Just ensure it cools down first before freezing. Feel free to add more vegetables to the soup, such as corn or green beans. Adjust the seasonings to fit your taste; add a splash of lemon juice for brightness!