Description
This comforting Chicken Pot Pie Soup combines tender shredded chicken, mixed vegetables, and diced potatoes in a creamy, savory broth. It’s thickened with a buttery roux and flavored with garlic, onions, and thyme for a delicious twist on a classic pot pie in soup form. Ready in just 45 minutes, it’s perfect for a cozy family meal.
Ingredients
Scale
Soup Base
- 4 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 potatoes, diced
- 1 tsp dried thyme
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onions and cook until they become translucent and soft, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make Roux: Sprinkle the all-purpose flour into the pot, stirring continuously for about 2 minutes. This cooks the flour and prevents a raw taste.
- Add Liquid: Gradually whisk in the chicken broth and milk, making sure to blend the roux smoothly into the liquids to avoid lumps.
- Add Ingredients: Stir in the shredded cooked chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the potatoes are tender, approximately 15-20 minutes.
- Season: Add salt and pepper to taste, adjusting as needed. If using, sprinkle chopped fresh parsley over the soup for added color and flavor.
- Serve: Ladle the warm soup into bowls and serve immediately for a hearty, comforting meal.
Notes
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop.
- For a richer soup, substitute half-and-half or cream for the milk.
- Use fresh vegetables in place of frozen if preferred, adjusting cooking time accordingly.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Add cooked bacon or cheese as toppings for extra flavor.
