Chicken Pot Pie Soup
Experience the comforting flavors of a classic chicken pot pie in a warm and easy-to-make soup. Perfect for chilly evenings!
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Servings: 6 bowls
Ingredients
Soup Base
- 2 tbsp butter unsalted
- 1 tbsp olive oil
- 1 cup onion
- 1 cup carrots
- 1 cup celery
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups milk or cream
Chicken and Seasoning
- 2 cups shredded cooked chicken
- 1 cup peas
- 1 tsp thyme
- 1 tsp parsley
- salt
- pepper
- potatoes
- Parmesan cheese grated
Garnish
- baked puff pastry squares or biscuit crumbles
- fresh parsley
Instructions
- Step 1: Sauté the Vegetables - In a large pot over medium heat, melt the butter and olive oil.
- Sauté the onion, carrots, and celery until softened.
- Toss in the garlic and cook until fragrant. - Step 2: Thicken the Base - Sprinkle flour over the vegetables and stir well to coat.
- Cook briefly to remove the raw flour taste. - Step 3: Build the Soup - Slowly add chicken broth, stirring continuously to prevent lumps.
- Pour in the milk or cream and bring to a simmer. - Step 4: Add Chicken and Peas - Mix in chicken, peas, thyme, parsley, salt, and pepper.
- Simmer until the soup thickens and flavors meld. - Step 5: Garnish and Serve - If using puff pastry or biscuits, bake according to instructions and crumble over each serving.
- Ladle the soup into bowls, garnish with parsley, and serve hot.
Notes
To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain its consistency.
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