Chicken Pot Pie Soup

This chicken pot pie soup is easy, affordable, and family friendly. It is a creamy soup that is loaded with chicken and vegetables.

Course Soup

Cuisine American

Keyword chicken, chicken soup

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings

Calories 327kcal

1 tablespoon Olive Oil
1 Medium Onion finely diced
2 Carrots sliced into rounds or half rounds (about 1 cup)
2 Celery Ribs sliced
3-4 Garlic Cloves minced
½ teaspoon Chopped Fresh Thyme woody stems removed (or ¼ teaspoon dried thyme)
¼ teaspoon Chopped Fresh Rosemary woody stems removed (or use ⅛ teaspoon dried rosemary)
¼ teaspoon Salt plus extra if needed at the end (we used kosher salt)
¼ teaspoon Black Pepper
4 cups Chicken Broth
¾ pound Cooked Chicken skin/bones removed and cut into bite sized cubes or shredded
½ cup Frozen Peas defrosted (cook about half the time suggested on the package)
2 tablespoons Butter
2 tablespoon Flour all purpose
1 cup Whole Milk or use reduced fat if desired

Heat the olive oil in a large pot over medium heat. When the oil is hot, but nowhere near smoking, add the onions, carrots and celery.
Cook the vegetables for 5 minutes, until the onions start to soften and are translucent, stir frequently.
Add the garlic, thyme, rosemary, salt, and pepper. Stir to combine and cook for 1 minute, stirring frequently.
Add the chicken broth to the pot and stir while gently scrapping any bits off the bottom of the pot.
Raise the heat to high and bring the liquid to a boil (it will take about 3-4 minutes to come to a boil). Lower the heat to medium-low, cover the pot and cook the soup for 5 minutes, stirring occasionally. Keep the liquid at a simmer, lower or raise the heat as needed.
Add the cooked chicken to the pot, cover and cook for 10 minutes. Keep it on medium-low heat, it should come back to a simmer within 3-4 minutes.

Add the butter to a small/medium saucepan over medium heat. When the butter is melted and foamy, add the flour and stir until incorporated.
Gently cook the mixture for 2 minutes to get the raw taste out of the flour. Use a whisk or a large fork and stir almost constantly.
Next, slowly add the milk while stirring with a whisk or large fork. Continue stirring until the sauce is smooth. Cook the sauce for 4-5 minutes, stirring occasionally. When it starts simmering, lower the heat to medium-low and stir often.
Do not leave the sauce unattended. Milk can boil over very quickly, keep an eye on it and don’t leave the stove’s side. Finally, take the white sauce off the heat and give it a stir every so often while you wait for the soup to finish cooking.

Add the white sauce to the soup and stir vigorously until it is incorporated.
Next, add the peas and stir well.
Still on medium-low, cover the soup and cook for another 5-7 minutes, stir occasionally.
Taste the chicken pot pie soup and add salt to taste if needed. As a reference we added ½ teaspoon to ours.

Use white or dark meat depending on your preference but remove the skin because it will get soggy and make sure to get out all the bones.