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Cozy Up with This Creamy Chicken Pot Pie Soup Recipe

Cozy Up with This Creamy Chicken Pot Pie Soup Recipe - Featured Image
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Learn how to make delicious chicken pot pie soup. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or heavy cream (for a lighter version, use half-and-half)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas, thawed
  • 1/3 cup all-purpose flour
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/2 cup shredded sharp cheddar cheese for topping
  • Substitution suggestions: Use gluten-free flour blend instead of all-purpose flour; swap chicken thighs for leftover rotisserie chicken for a shortcut

Instructions

  1. Start by melting the butter in a large, heavy-bottomed pot over medium heat. Once it’s shimmering, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5-7 minutes. This is where the base of your soup builds its flavor — don’t rush it.
  2. Add the minced garlic, thyme, and rosemary to the pot. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
  3. Sprinkle the flour evenly over the veggies and stir well to coat everything. Cook for 2-3 minutes, stirring constantly, until the flour turns golden and starts to smell toasty. This step thickens the soup later, just like Mama Lu’s gravy from her pot roasts.
  4. Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low.
  5. Add the diced potatoes and chicken pieces to the pot. Simmer gently for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through. You’ll know it’s ready when the chicken is opaque and the potatoes yield easily to a fork.
  6. Stir in the milk or cream, then add the peas. Cook for another 5 minutes, letting the soup thicken and the peas heat through. Season generously with salt and pepper to taste. Remember, seasoning is the soul of any good dish — don’t be shy.
  7. For an extra touch of comfort, sprinkle shredded cheddar cheese on top and let it melt just before serving. It’s a little indulgence that feels like a warm hug from the Blue Ridge Mountains.

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