Creamy Chicken Pot Pie Soup (Printable)

A rich, hearty soup featuring tender chicken, chunky vegetables, and creamy herb broth in 50 minutes.

# What You Need:

→ 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

→ Proteins

08 - 3 cups shredded rotisserie chicken with 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 additional for adjustment
17 - 2 tablespoons fresh parsley, chopped for garnish

# How to Make It:

01 - In a large Dutch oven or soup pot, melt the butter over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until vegetables are softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add the potatoes and cook for 2 minutes, stirring occasionally.
04 - Sprinkle the flour over the vegetables and stir well to coat, cooking for 1–2 minutes to remove the raw flour taste.
05 - Gradually pour in the chicken broth while stirring, scraping up any 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 10–12 minutes until potatoes are fork-tender.
07 - Stir in the shredded chicken, frozen peas, and heavy cream. Simmer uncovered for 5–8 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 faster than you'd expect, perfect for those nights when you need comfort without the time commitment.
  • The creamy broth is rich enough to feel indulgent but won't leave you sluggish afterwards.
  • You can use a rotisserie chicken straight from the store, which means minimal actual cooking skill required.
02 -
  • Don't skip the roux step or rush it—those few minutes of cooking flour in butter are what create the silky texture instead of a watery soup.
  • The cream goes in at the very end because adding it earlier can sometimes cause curdling, especially if you're not careful with the heat.
03 -
  • Use low-sodium broth so you can actually taste what you're making and season it properly yourself—store-bought high-sodium broths can turn soup into a salt delivery system.
  • If your soup seems too thin after adding the cream, let it simmer a few extra minutes or stir in another tablespoon of flour mixed with a little milk to thicken it without making it gluey.
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