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Chicken Pot Pie Soup

Creamy chicken soup with tender potatoes, carrots, peas and rotisserie chicken, ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 pound Yukon Gold potatoes peeled, cut into ½-inch cubes
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • 3 cups cooked shredded chicken about 420 g, skin removed
  • 1 cup frozen peas
  • ½ cup heavy cream

Equipment

  • Large heavy soup pot
  • Whisk
  • Measuring jug
  • Instant-read thermometer

Method
 

  1. Step 1: Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for 7 minutes until softened. Stir in the garlic for 30 seconds.
  2. Step 2: Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then add the milk, potatoes, thyme, salt, and pepper.
  3. Step 3: Bring to a gentle simmer and cook for 15 to 18 minutes, stirring often, until the potatoes are fork-tender. Keep the heat low enough that the milk does not boil hard.
  4. Step 4: Stir in the chicken, peas, and cream. Cook gently for 4 to 5 minutes, until steaming hot and the chicken reaches 165°F. Taste and serve warm.

Notes

Cut the potatoes evenly so they soften together. Add the broth slowly to keep the soup smooth. Stir along the bottom to stop the creamy broth catching. Add a splash of broth when reheating if the soup thickens. Refrigerate in shallow containers within 2 hours and keep for 3 to 4 days. Reheat gently to 165°F. Freeze for up to 2 months, although the potatoes may soften and the dairy may separate slightly. Nutrition is estimated per serving and excludes optional additions and sides.