Description
Warm, creamy, and hearty—this Southern Chicken Pot Pie Soup is pure comfort in a bowl. Loaded with veggies, shredded chicken, and herbs, it’s perfect for cozy nights.
Ingredients
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 cups cooked chicken, shredded
4 cups chicken broth
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons flour
2 tablespoons butter
Instructions
Sauté Vegetables
In a large pot, heat olive oil over medium heat.
Add onion, garlic, carrots, and celery. Cook for 5–7 minutes, until vegetables are softened.
Make the Roux
Add butter and flour to the pot. Stir constantly for 1–2 minutes until a golden roux forms.
Add Broth
Slowly whisk in the chicken broth to avoid lumps. Bring to a gentle simmer.
Add Main Ingredients
Stir in shredded chicken, frozen peas, corn, thyme, and rosemary. Simmer for 10 minutes to let flavors blend.
Finish with Cream
Lower the heat and stir in the heavy cream. Let it warm through for 5 more minutes.
Season and Serve
Season with salt and pepper to taste.
Serve hot with crusty bread or buttery biscuits.
Notes
For a lighter soup, substitute heavy cream with half-and-half or milk.
Add diced potatoes or green beans for variety.
Use rotisserie chicken to save time.
To thicken further, add another tablespoon of flour when making the roux.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Southern
