Chicken Pot Pie Soup
This comforting Chicken Pot Pie Soup combines the classic flavors of chicken pot pie in a smooth, creamy soup. Packed with vegetables and tender chicken, it’s perfect for a cozy dinner.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded Leftover roasted chicken is great for this recipe.
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon salt Or to taste.
- ½ teaspoon black pepper Or to taste.
- 1 teaspoon Worcestershire sauce
- to taste fresh parsley, chopped For garnish.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for about 3 minutes until softened.
- Stir in minced garlic, diced carrots, and diced celery. Sauté for another 5-7 minutes until the vegetables start to soften.
- Add dried thyme and dried rosemary, stirring for about 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir well to combine. Cook for 2 minutes to remove raw flour taste.
- Slowly whisk in the chicken broth, ensuring to avoid lumps. Bring the mixture to a simmer, then cook for about 10 minutes to thicken.
- Stir in the shredded chicken, frozen peas, heavy cream, Worcestershire sauce, salt, and pepper. Let the soup simmer for another 10 minutes until heated through.
- Taste and adjust seasoning if necessary. Once ready, ladle the soup into bowls and garnish with chopped fresh parsley before serving.
- For a heartier version, you can add diced potatoes.
- If you prefer a thicker soup, you can mash some of the beans.
Notes
For a heartier version, you can add diced potatoes.
Leftover roasted chicken is great for this recipe.
If you prefer a thicker soup, you can mash some of the beans.