Description
A comforting and creamy chicken pot pie soup recipe that captures the essence of classic pot pie in a delicious soup form. Perfect for a hearty meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Cook, stirring, until thickened.
- Add the milk mixture, peas, corn, and cooked chicken to the pot. Stir well and heat through.
- Stir in fresh parsley just before serving.
Notes
- For a thicker soup, you can increase the amount of flour and butter used for the roux.
- Feel free to add other vegetables like potatoes or green beans.
- Serve hot with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American