Creamy Chicken Pot Pie Soup (Print)

Tender chicken and vegetables in a rich, creamy broth with thyme

# Components:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas

→ Aromatics & Herbs

07 - 3 garlic cloves, minced
08 - 1 teaspoon dried thyme
09 - 1 bay leaf

→ Liquids & Dairy

10 - 1/4 cup all-purpose flour
11 - 4 cups low-sodium chicken broth
12 - 1 cup whole milk
13 - 1 cup heavy cream

→ Chicken

14 - 3 cups rotisserie chicken, shredded

→ Seasonings

15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons chopped fresh parsley for garnish

# Directions:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
02 - Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux.
04 - Gradually whisk in the chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
05 - Add milk and heavy cream, stirring to combine. Simmer gently for 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup has thickened.
06 - Add shredded chicken and peas. Cook for 5 minutes, until heated through.
07 - Season with salt and pepper to taste. Remove bay leaf.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for nights when you need comfort but don't have patience to spare.
  • The rotisserie chicken does the heavy lifting, so you're not spending time shredding meat from scratch.
  • One pot means one cleanup, and honestly, that alone deserves a medal on a busy evening.
02 -
  • If your roux isn't cooked long enough, your soup will taste floury and flat no matter what else you do—that two minutes matters more than you'd think.
  • Don't let the soup boil hard after you add the cream; a gentle simmer keeps everything silky instead of risking the cream breaking and looking grainy.
03 -
  • If you prefer a lighter soup, swap the heavy cream for half-and-half or use all milk—you'll lose some richness but gain some lightness.
  • Frozen mixed vegetables work perfectly if you don't feel like peeling and dicing fresh ones, and they're honestly just as good.
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