Description
This creamy chicken pot pie soup is a cozy, comforting one-pot meal loaded with tender shredded chicken, hearty vegetables, and a velvety broth. It captures all the nostalgic flavors of classic chicken pot pie—without the crust.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 lb (450g) cooked chicken breast, shredded
1/4 cup all-purpose flour (or almond flour for low-carb)
4 cups chicken broth
1 cup whole milk (or heavy cream for richer flavor)
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Fresh parsley, for garnish
Instructions
- In a large pot, melt the butter with olive oil over medium heat.
- Add the diced onion, sliced carrots, and celery. Cook for 5–6 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Sprinkle the flour over the mixture and stir constantly for 1–2 minutes to form a light roux.
- Gradually whisk in the chicken broth, then pour in the milk. Stir until smooth and slightly thickened.
- Add the shredded cooked chicken, frozen peas, salt, black pepper, and dried thyme.
- Let the soup simmer for about 10 minutes, stirring occasionally.
- Adjust seasoning if needed, garnish with fresh parsley, and serve warm.
Notes
Use almond flour for a low-carb version.
Swap whole milk for heavy cream for a richer soup.
Stir in corn or green beans for added veggies.
Top with crushed crackers or serve with crusty bread.
Leftovers store well in the fridge for up to 4 days and freeze beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
