Pin There's something about a steaming bowl of creamy chicken soup that makes a Tuesday night feel less like a weeknight and more like a small celebration. My version draws inspiration from the pot pie I grew up eating, but in soup form—all the comfort, none of the fussing with dough. The first time I made it, I wasn't even planning to; I had a rotisserie chicken from the store and some vegetables getting soft in my crisper drawer, and this soup practically made itself. What surprised me most was how the thyme and that rich, creamy broth transformed simple ingredients into something that tastes like it took hours to develop.
I made this for my sister the winter she was training for a marathon and living on my couch between early morning runs. She'd stumble into the kitchen around 6 PM, exhausted and starving, and I'd have this waiting—something that felt homemade and nourishing without demanding anything from her except a spoon. Watching her eat two bowls in a row, still in her running clothes with her hair pulled into a sweaty bun, made me realize this soup had become less about the recipe and more about showing up for someone you love.
Ingredients
- Unsalted butter: The foundation of your roux, which is what makes this soup velvety instead of thin and forgettable.
- Yellow onion, carrots, celery, and Yukon Gold potatoes: These are your vegetables, and they should be diced into roughly the same size so they cook evenly—about a quarter-inch is my sweet spot.
- Frozen peas: I use frozen because they're picked at peak ripeness and don't turn mushy like fresh ones sometimes do.
- Garlic cloves: Mince these fine so they dissolve into the broth and give you that aromatic backbone.
- Dried thyme and bay leaf: Thyme is what makes this taste like a pot pie; don't skip it or substitute it with Italian seasoning.
- All-purpose flour: This creates the roux that thickens everything—make sure it cooks for at least two minutes so it loses any raw flour taste.
- Low-sodium chicken broth: Low-sodium matters here because you're adding cream and will season at the end; starting with salty broth leads to oversalting.
- Whole milk and heavy cream: The combo of both creates that perfect creamy texture; using only one or the other changes the mouthfeel entirely.
- Rotisserie chicken: Buy it warm from the store, shred it while it's still a bit warm (it shreds easier), and make sure you remove every bit of skin and bone.
- Salt and black pepper: Always taste before serving and adjust—your broth's saltiness matters here.
- Fresh parsley: Optional but recommended; it brightens everything and gives you something green to look at.
Instructions
- Melt butter and soften your vegetables:
- In a large pot or Dutch oven over medium heat, melt the butter and add your onion, carrots, celery, and potatoes. Cook for 5 to 7 minutes, stirring occasionally, until the edges of the vegetables start to look a little translucent and soften—you're not trying to cook them all the way through yet, just give them a head start.
- Build your aromatic layer:
- Stir in the minced garlic, thyme, and bay leaf. Let everything cook together for exactly one minute—any longer and the garlic starts to brown, which tastes bitter instead of sweet.
- Make your roux:
- Sprinkle the flour over the vegetables and stir constantly for two minutes. You're cooking out the raw flour taste and creating a paste that will thicken your soup; if it looks too dry, you can add a splash of broth.
- Add your broth:
- Gradually pour in the chicken broth while whisking to keep lumps from forming, making sure to scrape up any browned bits stuck to the bottom of the pot—those bits are flavor gold. Bring everything to a gentle simmer.
- Cream and simmer:
- Pour in the milk and heavy cream, stirring gently to combine. Let the soup simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are completely tender and the soup has thickened to a creamy consistency that coats the back of a spoon.
- Add chicken and peas:
- Stir in your shredded rotisserie chicken and frozen peas. Cook for about 5 minutes until everything is heated through and the peas have lost their icy chill.
- Season and serve:
- Remove the bay leaf, taste the soup, and add salt and pepper until it tastes right to you. Ladle into bowls and garnish with fresh parsley if you have it on hand.
Pin 
My neighbor tasted this soup one day and asked me to make it for her book club dinner party, which meant I had to actually measure everything out properly instead of cooking by feel. That forced precision taught me that this recipe is genuinely scalable and reliable, and it made me proud in a way I didn't expect from something so simple.
The Rotisserie Chicken Shortcut
Using rotisserie chicken is the secret move here that I'll defend forever. It's already seasoned, it's already cooked through, and shredding it yourself takes maybe three minutes while it's still warm. Some people feel guilty about not roasting a whole chicken from scratch, but I think that's missing the point—this recipe is about getting nourishing food on the table without making cooking feel like a punishment.
Why Yukon Golds Matter
I learned this the hard way after using russets once and ending up with soup that was more mashed potato than broth. Yukon Golds hold their shape better and have a naturally buttery flavor that complements the cream without needing anything extra. They're a small choice that feels big when you're eating it.
Serving Suggestions and Storage
This soup tastes even better the next day once all the flavors have gotten to know each other, and it keeps in the refrigerator for up to three days in an airtight container. Reheat gently on the stovetop with a splash of broth to loosen it back up, and serve with crusty bread for dipping or top with baked puff pastry squares if you want to lean into the pot pie fantasy.
- Crusty bread is non-negotiable for sopping up every creamy drop.
- Puff pastry squares baked on top make this feel fancy without requiring any actual fanciness from you.
- Leftovers freeze reasonably well for up to a month if you want to make double and save some for later.
Pin This soup has become my go-to when I need to feel like I'm taking care of people, and it always delivers without requiring stress or fancy ingredients. Make it once and you'll understand why it keeps coming back to my stove.
Recipe Questions & Answers
- → Can I use raw chicken instead of rotisserie?
Yes, dice 1 pound boneless chicken breasts and cook in the pot after sautéing vegetables until browned and cooked through, about 7-8 minutes. Proceed with remaining steps as directed.
- → How can I make this soup lighter?
Substitute half-and-half or additional whole milk for the heavy cream. You can also reduce the butter to 1 tablespoon and use less flour for a thinner consistency while maintaining flavor.
- → What vegetables work best in this soup?
Yukon Gold potatoes hold their shape well, but russets work too. Try adding corn, green beans, or parsnips. Frozen mixed vegetables make excellent shortcuts when fresh produce isn't available.
- → Can this soup be frozen?
Freeze without the cream added for best results. Thaw overnight in the refrigerator, reheat on the stovetop, and stir in cream during the final 5 minutes. The dairy can separate when frozen and reheated.
- → How do I prevent the flour from clumping?
Sprinkle flour gradually over the sautéed vegetables while stirring constantly. Cook for 2 minutes to form a roux before slowly whisking in the broth. This technique ensures smooth, lump-free thickening.
- → What can I serve with this soup?
Crusty bread, biscuits, or crackers make excellent accompaniments. For a complete pot pie experience, cut puff pastry into squares, bake until golden, and float on top of individual servings.