Best Chicken Pot Pie Soup
Creamy chicken pot pie soup with tender chicken and vegetables, simmered in a rich broth for a comforting bowl of classic flavor in under 40 minutes.
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring spoons
- measuring cups
- whisk
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and diced into 1/4-inch pieces
- 2 celery stalks diced into 1/4-inch pieces
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken shredded or diced into 1/2-inch pieces
- 1 cup frozen peas
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt or to taste
- 1/4 cup fresh parsley finely chopped
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, then add 1 finely chopped yellow onion, 2 diced carrots, and 2 diced celery stalks, cooking for 6-8 minutes while stirring occasionally until vegetables are softened but not browned.
- Sprinkle 3 tablespoons all-purpose flour over the cooked vegetables and stir continuously for 1 minute until the flour coats the vegetables and forms a paste, creating the base for your thickened soup.
- Gradually pour in 4 cups chicken broth while whisking constantly to prevent lumps from forming, then bring the mixture to a gentle boil and reduce heat to maintain a simmer for 10 minutes until the soup has thickened slightly and the vegetables are tender.
- Stir in 2 cups cooked chicken, 1 cup frozen peas, 1 cup heavy cream, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1 teaspoon salt, simmering for an additional 5 minutes until the peas are heated through and the soup is creamy and well-combined.
- Remove the pot from heat and stir in 1/4 cup fresh parsley, then taste and adjust seasoning with additional salt and pepper if needed before serving hot in bowls.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.