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Stovetop Chicken Pot Pie Soup

A close-up of a steaming white bowl filled with creamy Chicken Pot Pie Soup, featuring shredded chicken, peas, carrots, and corn.
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A simple, creamy soup capturing the classic flavors of chicken pot pie without the crust.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 4 biscuits, baked, for topping

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
  4. Whisk in the flour until fully incorporated, creating a paste (roux). Cook for 1 minute.
  5. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally until the soup thickens slightly.
  6. Stir in the milk or half-and-half. Heat through but do not boil.
  7. Add the shredded cooked chicken, frozen peas, and frozen corn. Cook until the vegetables are heated through, about 3 to 5 minutes.
  8. Season the soup with salt and pepper to taste.
  9. Serve hot, optionally topping each bowl with a warm baked biscuit.

Notes

  • You can use rotisserie chicken for quick preparation.
  • For a richer flavor, substitute half of the chicken broth with reserved chicken cooking liquid.
  • If you prefer a thicker soup, simmer for a few extra minutes or add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water during step 4.

Nutrition

Find it online: https://cookifyme.com/chicken-pot-pie-soup-recipe/