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Bowl of creamy chicken pot pie soup with vegetables and herbs

Creamy Chicken Pot Pie Soup

A cozy and comforting soup that combines the flavors of traditional chicken pot pie in a rich, creamy broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breast Cooked and diced
  • 2 cups Carrots, chopped
  • 2 cups Celery, chopped
  • 1 large Onion, chopped
  • 2 cups Potatoes, diced
  • 4 cups Chicken broth Use high-quality or homemade for best flavor
  • 1 cup Milk Low-fat for a healthier option
  • 1/4 cup Flour Adjust for thickness
  • 4 tbsp Butter Can substitute with olive oil for lower calories
  • 1 tbsp Thyme, fresh Add more for extra flavor

Method
 

Preparation
  1. In a large pot, melt butter over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté until they are softened and translucent.
  3. Sprinkle flour over the vegetables and stir well to combine, cooking for about a minute.
  4. Gradually pour in the chicken broth, whisking constantly to avoid lumps.
  5. Add diced potatoes and thyme. Bring the mixture to a gentle boil.
  6. Incorporate the cooked chicken into the pot, followed by the milk.
  7. Reduce the heat and let the soup simmer until it is creamy and the vegetables are tender, about 10-15 minutes, stirring occasionally.

Notes

Serve hot, garnished with freshly chopped parsley. For a complete meal, pair with crusty bread or a light side salad. Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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