Chicken Pot Pie Soup

Course: Main Course

Cuisine: North American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 564kcal

Author: Lord Byron's Kitchen

Chicken Pot Pie Soup is the ultimate comfort food. It's so easy to prepare and it's tremendously delicious! Sauteed onions in butter with garlic, peas, carrots, and baked potatoes are smothered in a homemade creamy soup base with a generous amount of shredded cooked chicken. Serve this soup on its own or with some good crusty bread!

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Ingredients

2 tablespoons olive oil
3 tablespoons butter
1 large onion, finely chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teapoon ground nutmeg
2 cloves garlic, minced
1/2 cup all-purpose flour
2 1/2 cups vegetable broth
2 cups whole milk
2 cups frozen peas and carrots, thawed
4 large potatoes, baked, cooled, and cut into bite-sized cubes
4 cups cooked rotisserie chicken, shredded

Instructions

In a heavy-bottomed soup pot or Dutch oven, add the olive oil, butter, and onions. Over medium heat, stir and cook the onions until gold brown.
Add the salt, ground black pepper, dried thyme, dried oregano, ground nutmeg, and minced garlic. Stir well and cook for 3 minutes.
Next, stir in the flour until well absorbed. Once no trace of the flour remains, continue to cook the flour with the onions and garlic mixture for 3 minutes.
Pour in the vegetable broth half a cup at a time, whisking it well into the flour mixture after each addition.
Next, pour in the milk half a cup at a time, continuing to whisk well after each addition. Lastly, add in the thawed peas and carrots. Stir to combine.
Continue to cook for 3-5 minutes until the sauce mixture thickens.
Add the baked and cubed potatoes to the pot. Stir well to incorporate.
Finally, add the shredded rotisserie chicken. Stir to combine and cook for 2-3 minutes or until fully heated through.
Serve and garnish. Serve with crusty bread.

Notes

Nutrition