Experience the comforting flavors of chicken pot pie in this Chicken Pot Pie Soup, without the crust! Packed with tender chicken, fresh herbs, and hearty vegetables, this creamy soup is both easy to make and loved by the whole family.
Prep and Cook Times:
Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Ingredients:
Butter: 3 tablespoons light butter (Land O’Lakes canola oil light butter recommended)
Chicken: 3 cups skinless rotisserie chicken, shredded
Vegetables:
1 medium onion, diced
4 celery stalks, finely chopped
5 garlic cloves, minced
1 cup carrots, finely chopped
2.5 cups baby Yukon or gold potatoes, diced into ½-inch pieces
1 cup frozen peas (do not thaw)
Flour: ⅓ cup all-purpose flour
Broth: 4 cups reduced-sodium chicken broth
Seasonings:
2 chicken bouillon cubes
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
⅔ teaspoon dried thyme or 1 tablespoon fresh thyme
¼ teaspoon dried sage
1 bay leaf
¼ cup fresh parsley, finely chopped
Milk Mixture:
2 cups skim milk, unsweetened almond milk, or fat-free half-and-half (for creaminess, mix fat-free half-and-half with light butter)
2 tablespoons cornstarch
Instructions:
1. Sauté the Vegetables:
Melt 1 tablespoon of light butter in a large saucepan over medium-high heat.
Add carrots, celery, and onions, cooking for 3 minutes until slightly softened.
Stir in minced garlic and sauté for an additional minute.
2. Make the Roux:
Add the remaining 2 tablespoons of butter to the pan.
Stir in the flour, cooking for about 2 minutes, whisking constantly to eliminate any raw flour taste.
3. Add Broth and Seasonings:
Gradually whisk in the chicken broth until smooth.
Add the diced potatoes, bay leaf, bouillon cubes, kosher salt, pepper, oregano, basil, thyme, sage, and parsley. Stir to combine.
Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are tender.
4. Incorporate Chicken:
Stir in the shredded chicken and let the soup simmer for an additional 5 minutes.
5. Thicken the Soup:
In a small bowl, whisk together the cornstarch and your choice of milk until smooth. Gradually pour the mixture into the soup, stirring to combine.
Reduce the heat to low and allow the soup to simmer for another 5-8 minutes, stirring frequently, until thickened. Remove the bay leaf.
6. Add Peas:
Stir in the frozen peas and cook for 5 minutes, or until heated through. The soup will continue to thicken as it cools.
7. Serve:
Ladle the soup into bowls and garnish with fresh thyme or parsley if desired. Serve with homemade or store-bought biscuits for a delicious accompaniment.
Tips:
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth to restore consistency.
Freezing: This soup freezes well; thaw overnight in the fridge and reheat on the stove.
Make it Your Own: Add extra veggies like corn or green beans, or swap rotisserie chicken for turkey.
Gluten-Free Option: Use gluten-free flour and cornstarch.
Enjoy the creamy, cozy flavors of this Chicken Pot Pie Soup—perfect for any night of the week!
