Description
This creamy chicken pot pie soup brings together tender chicken, vibrant veggies, and a rich, velvety broth for pure comfort in a bowl—ready in under 30 minutes and perfect for busy weeknights. It’s a streamlined, fuss-free twist on classic chicken pot pie, packed with flavor and nutrition.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and sliced (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon ground nutmeg (optional)
- 1/3 cup all-purpose flour (for thickening)
- 4 cups chicken broth (low-sodium if possible)
- 2 cups whole milk (can substitute 2% or dairy-free oat milk)
- 2 cups cooked chicken breast, shredded or cubed (rotisserie chicken works great)
- 1 cup frozen peas
- 1 cup frozen corn
- Optional: 1/2 cup diced potatoes (for extra heartiness)
- Fresh parsley, chopped (for serving)
- Crackers or biscuits (for serving, optional)
Instructions
- Dice the onion, carrots, and celery. Peel and chop potatoes if using. Mince garlic.
- In a large soup pot over medium heat, melt the butter. Add onion, carrots, and celery. Sauté for 4-5 minutes until veggies are soft and onions are translucent. Add garlic and stir for 1 more minute.
- Sprinkle in thyme, parsley, pepper, salt, and nutmeg. Stir well and cook for another minute.
- Sprinkle flour evenly over the veggies and stir constantly for 2 minutes until flour coats everything and starts to bubble.
- Slowly pour in chicken broth while stirring to prevent lumps. Add milk and keep stirring. Bring mixture to a gentle simmer over medium-high heat for 3-5 minutes until slightly thickened.
- Add cooked chicken, peas, corn, and potatoes (if using). Stir well. Reduce heat to medium-low and simmer for 10-12 minutes until everything is heated through and potatoes are tender. Stir occasionally.
- Taste the soup for seasoning. Add more salt, pepper, or thyme if needed. Adjust consistency with more milk or broth if too thick, or simmer uncovered if too thin.
- Ladle the soup into bowls. Sprinkle with fresh parsley. Serve hot with crackers or biscuits.
Notes
For gluten-free, use a 1:1 gluten-free flour blend or cornstarch. For dairy-free, substitute oat or almond milk and vegan butter. Add potatoes for extra heartiness, or swap in seasonal veggies like zucchini or green beans. Soup thickens as it sits—add a splash of milk or broth when reheating. For extra creaminess, stir in 2 tablespoons heavy cream before serving. Use pre-cooked chicken and frozen veggies to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups per serving
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 4
- Protein: 23
Keywords: chicken pot pie soup, creamy chicken soup, comfort food, easy soup recipe, weeknight dinner, one pot meal, family friendly, quick soup, classic chicken pot pie, hearty soup