Creamy Chicken Pot Pie Soup (Print View)

A hearty soup with tender chicken, vegetables, and creamy herb broth reminiscent of classic comfort food.

# Components:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced

→ Protein

08 - 3 cups shredded rotisserie chicken, skin and bones removed

→ Dairy and Liquids

09 - 1/3 cup all-purpose flour
10 - 4 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon kosher salt, plus more to taste
17 - 2 tablespoons fresh parsley, chopped for garnish

# Method:

01 - In a large Dutch oven or soup pot, melt butter over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add the diced potatoes and cook for 2 minutes, stirring occasionally.
04 - Sprinkle flour over the vegetables and stir well to coat, cooking for 1 to 2 minutes to remove the raw flour taste.
05 - Gradually pour in chicken broth while stirring, scraping up any browned bits from the bottom. Add milk, thyme, bay leaf, salt, and pepper.
06 - Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10 to 12 minutes, until potatoes are fork-tender.
07 - Stir in shredded chicken, frozen peas, and heavy cream. Simmer uncovered for 5 to 8 minutes, until soup is thickened and heated through.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The shredded rotisserie chicken does the heavy lifting, so you skip the step of cooking chicken from scratch.
  • It's the kind of soup that feels elegant enough for company but casual enough to eat in your pajamas on a Tuesday.
02 -
  • Don't skip cooking the flour for those 1 to 2 minutes; raw flour will make your soup taste chalky and unrefined.
  • Add the cream at the very end, not at the beginning; heat can cause it to separate and lose its silky texture.
03 -
  • Don't be shy with fresh thyme if you can find it; the flavor is more delicate and bright than dried, and it's worth seeking out.
  • A slow pour of broth while stirring prevents lumps from forming in the flour roux, so patience here pays off.
Return