Creamy Chicken Pot Pie Soup for Cozy Nights In

A delicious Chicken Pot Pie Soup that's creamy, hearty, and perfect for cozy nights, bringing comfort in every spoonful.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 cups

Course: Soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

3 tablespoons Butter Provides rich flavor
1/4 cup Flour Thickens the soup; use cornstarch for gluten-free
2 cups Cooked chicken Shredded rotisserie chicken works well

For the Vegetables

2 medium Carrots Chopped
1 cup Peas Fresh or frozen
2 medium Potatoes Diced; frozen vegetable medley can be used

For the Broth

4 cups Chicken broth Vegetable broth can be used for vegetarian version

For the Creaminess

1 cup Milk or cream Can use half-and-half or a combination with cream cheese

For Flavoring

1 teaspoon Herbs (thyme, rosemary, parsley) Other herbs can be added for depth

Equipment

Large pot

Method

Step-by-Step Instructions

Prepare ingredients by chopping vegetables and shredding chicken.
In a large pot, melt butter over medium heat and sauté vegetables for 5-7 minutes.
Add flour to vegetables, stirring continually to form a roux, for 1-2 minutes.
Slowly pour in chicken broth while stirring, then mix in shredded chicken.
Bring to a boil, then simmer uncovered for about 20 minutes.
Stir in milk or cream in the last few minutes of cooking.
Ladle into bowls and garnish with fresh herbs, serving hot.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This soup can be made ahead of time and stored in the fridge for up to 4 days. Pair with biscuits or crusty bread for a complete meal.

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