Description
A quick and comforting one-pot soup that captures the flavor of a traditional chicken pot pie without the crust. Ready in just 30 minutes using pantry staples and rotisserie chicken.
Ingredients
Scale
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 oz full-fat cream cheese, softened
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen diced carrots
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add diced onion and celery, cooking for 3-4 minutes until softened and translucent.
- Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
- Slowly pour in chicken broth while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
- Reduce heat to low. Stir in heavy cream and softened cream cheese, whisking until smooth. Add dried thyme, salt, and pepper.
- Stir in cooked chicken, frozen peas, and frozen carrots. Simmer for 3-4 minutes until vegetables are heated through.
- Turn off heat and stir in fresh parsley. Let sit for a minute before serving with crackers or bread.
Notes
Ensure cream cheese is softened to room temperature to avoid lumps. Do not boil the soup after adding cream to prevent curdling. This soup is not recommended for freezing as the dairy may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 20
- Fiber: 4
- Protein: 25
Keywords: chicken pot pie soup, creamy soup, 30 minute meals, one pot dinner, comfort food, rotisserie chicken recipes, quick weeknight dinners