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Chicken Pot Pie Soup

Chicken Pot Pie Soup

This comforting Chicken Pot Pie Soup features tender chicken, creamy broth, and a medley of fresh vegetables, perfect for colder days.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups cooked chicken, shredded
  • 1.5 cups carrots, diced
  • 1 cup celery, sliced
  • 1 cup onion, diced
  • 4 cups chicken broth low sodium preferred
  • 1 cup milk whole milk
  • 0.5 cup all-purpose flour
  • 0.25 cup butter unsalted
  • 1 tsp thyme dried
  • 0.5 tsp black pepper
  • 0.5 tsp salt

Instructions

Preparation Steps

  • In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
  • Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux.
  • Slowly whisk in the chicken broth and milk, stirring to remove lumps. Bring the mixture to a simmer.
  • Add the shredded chicken, thyme, salt, and black pepper. Let the soup simmer for 15-20 minutes until thickened and flavors are combined.
  • Adjust seasoning as needed and serve hot.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Garnish with fresh parsley if desired.