Cozy Chicken Potpie Soup
Comforting chicken potpie soup recipe Cozy delicious weeknight meal
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 2-3 cups Cooked Chicken (shredded or diced)
- 1 Onion (diced)
- 2 Carrots (diced)
- 2 Celery stalks (diced)
- 4 tablespoons Butter
- 1/4 cup All-Purpose Flour (or gluten-free blend)
- 6 cups Chicken Broth
- 1 cup Milk or Cream (or dairy-free alternative)
- 1 cup Frozen Peas and Carrots
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary
- Salt and Pepper (to taste)
- Optional: Swirl of heavy cream, fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5-7 minutes.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to get rid of the raw flour taste.
- Gradually whisk in the chicken broth, making sure to avoid lumps. Bring to a simmer.
- Add the cooked chicken, thyme, and rosemary. Season with salt and pepper to taste.
- Simmer for 15-20 minutes, or until the vegetables are tender and the soup has thickened slightly.
- Stir in the milk or cream and frozen peas and carrots. Heat through, but do not boil.
- Taste and adjust the seasoning as needed. Serve hot, garnished with a swirl of cream or fresh parsley, if desired.