Southern Chicken Pot Pie Soup
This creamy, comforting Southern Chicken Pot Pie Soup is packed with tender chicken, hearty veggies, and cozy herbs—perfect for chilly nights and cold-weather cravings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Southern
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 over medium heat, heat olive oil. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
Make Roux:
Add butter and flour to the pot, stirring constantly to make a roux. Cook for 1–2 minutes until golden.
Add Broth:
Slowly whisk in chicken broth, stirring constantly to eliminate lumps. Bring to a simmer.
Add Chicken & Veggies:
Stir in shredded chicken, frozen peas, frozen corn, thyme, and rosemary. Let simmer for 10 minutes.
Finish with Cream:
Reduce heat and stir in heavy cream. Simmer for an additional 5 minutes until warmed through.
Season & Serve:
Season with salt and pepper to taste. Serve hot with crusty bread, biscuits, or a fresh salad.
Notes
Lighter Version: Use milk or half-and-half instead of heavy cream.
Thicker Soup: Add an extra tablespoon of flour to the roux.
Vegetable Variations: Try adding green beans, diced potatoes, or mushrooms.
Time Saver: Rotisserie chicken works great in this recipe.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
Find it online: https://allrecipesmade.com/southern-chicken-pot-pie-soup/
