Description
A foolproof, one-pot creamy chicken pot pie soup that tastes like comfort food without the crust drama. Ready in 30 minutes using pantry staples and leftover chicken.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 tbsp all-purpose flour
- 1 tsp dried thyme (or 1/2 tsp fresh)
- 4 cups low-sodium chicken broth
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup heavy cream
- 3 cups cooked chicken, diced
- Salt and black pepper to taste
Instructions
- Heat butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and thyme in the last 30 seconds, stirring constantly until fragrant.
- Sprinkle flour over the onions and butter. Whisk constantly for 1-2 minutes to create a smooth roux and cook out the raw flour taste.
- Slowly pour in chicken broth while whisking vigorously to prevent lumps. Bring to a gentle simmer.
- Add frozen mixed vegetables. Simmer uncovered for 8-10 minutes until vegetables are heated through and soup has thickened. Season with salt and pepper.
- Reduce heat to low. Stir in heavy cream and diced chicken. Heat through for 2-3 minutes without boiling.
- Taste and adjust seasoning if needed. Serve immediately.
Notes
Do not boil the soup after adding the cream to prevent separation. Use low-sodium broth to control saltiness. The soup thickens as it cools; add a splash of broth or milk to thin if desired. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6
- Sodium: 680
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 4
- Protein: 28
Keywords: chicken pot pie soup, creamy soup, one pot meal, easy dinner, comfort food, rotisserie chicken recipe, weeknight dinner