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Easy Chicken Pot Pie Soup

A hearty and creamy chicken soup filled with tender chicken and crisp vegetables, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken works as a time-saving substitute.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1/2 cup onion, diced
Liquids and Seasonings
  • 4 cups chicken broth
  • 1 cup milk Add a splash of milk when reheating for better texture.
  • 1/2 cup flour Substitute with gluten-free thickener for a gluten-free option.
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme Can add fresh herbs for additional flavor.
  • to taste Salt and pepper
  • 2 tablespoons butter For sautéing the vegetables.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Once melted, add the onions, carrots, and celery. Cook them for 5-7 minutes or until the vegetables are tender and the onions are translucent.
  2. Sprinkle the flour over the sautéed vegetables and stir to combine. Let it cook for about 2 minutes to remove the raw flour taste.
  3. Slowly pour in the chicken broth while continuously stirring to prevent lumps from forming. Bring it to a simmer.
  4. Once simmering, add the milk, garlic powder, thyme, salt, and pepper. Stir to blend the flavors.
  5. Mix in the shredded chicken and frozen peas. Continue to simmer for an additional 5-10 minutes, allowing the soup to thicken.
  6. Taste and adjust the seasoning as needed. Ladle into bowls and consider topping with fresh herbs or croutons.

Notes

Let the soup cool completely before storing leftovers in an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.