Chicken Pot Pie Soup
A comforting and creamy soup that captures the essence of classic chicken pot pie, filled with tender chicken, vibrant vegetables, and a rich broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 medium carrots, sliced
- 2 stalks celery, diced
- 2 medium potatoes, cubed
- 1 small onion, chopped
- 3 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup corn kernels (optional)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 0.5 tsp salt (to taste)
- 0.5 tsp black pepper
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour
- 2 tbsp butter
- to taste Fresh parsley for garnish
Instructions
Preparation
- Start by washing and chopping your vegetables. Slice the carrots, dice the celery, cube the potatoes, and chop the onion.
- Place the chicken, sliced carrots, diced celery, cubed potatoes, and chopped onion into your crockpot.
- Pour the low-sodium chicken broth over the top, ensuring everything is covered. Sprinkle the garlic powder, dried thyme, salt, and black pepper and stir gently to combine.
Cooking
- Cover your crockpot and set it to cook on high for about 3-4 hours or on low for 6-7 hours.
- Once your cooking time is up, remove the chicken from the crockpot and shred it into bite-sized pieces.
- In a separate saucepan, melt the butter over medium heat, then add the all-purpose flour, stirring constantly to create a roux.
- Gradually whisk in the heavy cream or half-and-half and let it simmer until thickened.
- Return the shredded chicken to the crockpot, pour the creamy roux into the pot, and stir to mix everything together.
- Add in the frozen peas and corn, cover, and cook on high for an additional 20-30 minutes.
Serving
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers on the side.
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Notes
This soup can be made ahead of time and stored in the refrigerator or freezer. Letting it sit overnight can enhance its flavor. Use quality ingredients for the best results.