Chicken Pot Pie Soup

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Chicken Pot Pie Soup

This easy Chicken Pot Pie Soup has all the creamy comfort of classic chicken pot pie! Made with rotisserie chicken in one pot and ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 362kcal

Author: Lisa Longley

Ingredients

3 tablespoons unsalted butter
1 small yellow onion diced
2 cloves garlic minced
2 medium carrots peeled and diced
3 celery stalks trimmed and diced
2 teaspoons dried thyme
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon black pepper plus more to taste
1/3 cup all purpose flour
4 cups chicken broth (970 grams or 946.4 ml)
3 cups shredded rotisserie chicken (360 grams)
2 bay leaves
1 cup heavy cream
1 cup frozen peas (105 grams)

Instructions

In a large soup pot over medium heat, melt the butter.
3 tablespoons unsalted butter
Add in the vegetables. Then season with thyme, salt, and pepper. Stir regularly, sautéing until the vegetables are tender, about 7 to 10 minutes.
1 small yellow onion, 2 cloves garlic, 2 medium carrots, 3 celery stalks, 2 teaspoons dried thyme, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Stir in the flour, allowing it to fully coat the vegetables.
1/3 cup all purpose flour
Very slowly stir in the chicken broth, scraping up the browned bits at the bottom of the pot. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. Don't rush this step, but it also shouldn't take more than about a minute.
4 cups chicken broth
Stir in the chicken and bay leaves and bring the soup to a low boil, continuing to stir. Simmer the soup for 5 minutes to let the flavors meld. Then stir in the heavy cream and the peas. Taste the soup and adjust the seasonings, adding more salt and pepper to taste.
3 cups shredded rotisserie chicken, 1 cup heavy cream, 1 cup frozen peas, 2 bay leaves
Serve the soup with biscuits and enjoy!

Nutrition