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Chicken Pot Pie Soup

A pot of creamy chicken pot pie soup filled with chicken, peas, carrots, and corn.
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A creamy and comforting chicken pot pie soup made with rotisserie chicken, perfect for a cozy weeknight dinner. Serve with biscuit dippers.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup shredded rotisserie chicken
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 2 tablespoons chopped fresh parsley
  • Optional: Biscuit dippers or puff pastry for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Stir in thyme, rosemary, salt, and pepper. Cook for 1 minute more until fragrant.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
  4. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring occasionally.
  5. Add shredded chicken, peas, and corn. Cook until heated through, about 5 minutes.
  6. Stir in fresh parsley.
  7. Serve hot with biscuit dippers or puff pastry.

Notes

  • For a thicker soup, use 1/3 cup flour.
  • You can make this soup ahead of time and reheat it gently on the stovetop.
  • Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat.

Nutrition

Find it online: https://cutcooktaste.com/chickentpotpiesoup/