All the comforting flavors of a classic chicken pot pie come together in this creamy, delicious soup—minus the crust! Packed with tender chicken, colorful veggies, and fresh herbs, this soup is a cozy, family-friendly meal that’s easy to make and full of flavor. Serve with biscuits for a complete dish that will be a new family favorite.
Ingredients
- 3 tablespoons light butter, divided (such as Land O’ Lakes light butter made with canola oil)
- 3 cups rotisserie chicken (skin removed) or cooked chicken, shredded or cubed
- 1 onion, diced
- 4 celery stalks, finely chopped
- 1 cup carrots, finely chopped
- 5 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 ½ cups small Yukon or gold potatoes, chopped into ½-inch pieces
- 4 cups low-sodium chicken broth
- 2 ½ teaspoons chicken bouillon
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup fresh parsley, finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 tablespoon fresh thyme (or ½ teaspoon dried thyme)
- ¼ teaspoon dried sage
- 1 bay leaf
- 2 cups fat-free half-and-half, unsweetened almond milk, or skim milk (Land O’ Lakes fat-free half-and-half recommended for extra creaminess)
- 2 tablespoons cornstarch
- 1 cup frozen peas (do not thaw)
Instructions
Step 1: Sauté the Vegetables
In a large pot, melt 1 tablespoon of butter over medium-high heat. Add the onions, carrots, and celery, and sauté for about 3 minutes. Add the garlic and cook for another minute until fragrant.
Step 2: Make the Roux
Add the remaining 2 tablespoons of butter to the pot. Sprinkle in the flour, stirring constantly, and cook for 2 minutes to form a roux.
Step 3: Add the Broth and Seasonings
Slowly pour in the chicken broth while whisking to ensure a smooth base. Add the potatoes, bay leaf, chicken bouillon, salt, pepper, parsley, oregano, basil, thyme, and sage.
Step 4: Simmer the Soup
Allow the soup to simmer until the potatoes are tender, about 15-20 minutes. Add the shredded or cubed cooked chicken and let it simmer for an additional 5 minutes.
Step 5: Thicken the Soup
In a small bowl, whisk the cornstarch into the half-and-half or milk of choice until smooth. Pour this mixture into the pot, stirring well to incorporate. Bring the soup to a gentle simmer.
Step 6: Add Peas and Finish
Add the frozen peas, stirring frequently, and let the soup simmer for another 5-8 minutes, or until it has thickened to your liking. Remove the bay leaf before serving.
Step 7: Garnish and Serve
Garnish with fresh parsley or thyme leaves if desired. Serve hot with biscuits for a comforting meal.
Tips for Best Results
- For a thicker soup, let it cool slightly, as it will thicken more as it sits.
- Add extra chicken broth if you prefer a thinner consistency.
Enjoy the rich, cozy flavors of chicken pot pie in a warm, spoonable form!