Chicken Pot Pie Soup Recipe
Easy Chicken Pot Pie Soup recipe Delicious ultimate comfort food simplified Enjoy pot pie flavor in a soup bowl Quick weeknight dinner tech
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 500 grams chicken breasts, cooked and shredded
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 4 tablespoons plain flour
- 1 litre chicken stock
- 250 millilitres milk
- 200 grams frozen peas
- 150 grams frozen sweetcorn
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic, thyme, and rosemary and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to get rid of the raw flour taste.
- Gradually whisk in the chicken stock, making sure there are no lumps. Bring to a simmer, stirring occasionally.
- Add the shredded chicken, frozen peas, and sweetcorn to the pot. Stir well to combine.
- Reduce the heat to low and simmer for 10-15 minutes, or until the vegetables are tender and the soup has thickened slightly.
- Stir in the milk and season with salt and pepper to taste. Heat through gently, being careful not to boil.
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve immediately and enjoy!
Notes
Warm up with this easy Chicken Pot Pie Soup! A comforting, family-friendly recipe ready in under an hour. Perfect for busy weeknights.