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Pioneer Woman Chicken Pot Pie Soup

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This creamy, hearty soup captures all the comforting flavors of a classic chicken pot pie—tender chicken, mixed vegetables, and a velvety broth—without the fuss of a crust. It’s rich, satisfying, and perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick), cubed
  • 1 small yellow onion, finely diced (about 3/4 cup)
  • 2 medium carrots, peeled and diced (about 3/4 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk, warmed
  • 2 cups cooked chicken breast, shredded (see notes)
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup heavy cream (optional, for extra richness)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Once the butter is fully melted and starts to foam, add the onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion becomes translucent.
  2. Add the minced garlic and cook for another 30-60 seconds, until fragrant, stirring constantly to prevent burning.
  3. Sprinkle the flour over the vegetables and stir well to coat. Cook the flour mixture for 2-3 minutes, stirring frequently, until it turns a light golden color. This roux will thicken the soup and give it a nutty depth of flavor.
  4. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Scrape the bottom of the pot to incorporate any browned bits. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to medium-low.
  5. Pour in the warmed milk, whisking to combine. Simmer gently for 10-12 minutes, stirring often, until the soup has thickened slightly and the flavors meld together. The soup should coat the back of a spoon.
  6. Add the shredded chicken, frozen peas, frozen corn, thyme, rosemary, salt, and pepper. Stir to combine. Cook for another 5-7 minutes, until the chicken is heated through and the vegetables are tender. Taste and adjust seasoning with more salt and pepper if needed.
  7. If using, stir in the heavy cream and let it warm through for 2-3 minutes without boiling. For a richer, thicker soup, you can also use an immersion blender to puree about half of the soup before adding the chicken and vegetables—this will create a velvety texture.
  8. Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot with a side of crusty bread or a simple green salad.

Notes

For the chicken, you can use leftover rotisserie chicken or poach two boneless, skinless chicken breasts in broth until cooked through (internal temperature 165°F / 74°C), then shred. If you prefer a thicker soup, mix 2 tablespoons cornstarch with 3 tablespoons cold water and stir into the soup during the final simmer. Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; thin with a little chicken broth or milk when reheating. To freeze, omit the cream and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently over medium-low, adding cream after reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot; or in the microwave in 1-minute intervals, stirring between, until heated through.

Nutrition

Keywords: chicken pot pie soup, chicken soup, creamy chicken soup, pot pie soup, comfort food, one-pot dinner, weeknight dinner, American comfort food, chicken breast soup, vegetable soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-pot-pie-soup-recipe/