Southern Chicken Pot Pie Soup (Page 2 ) | August 19, 2025

Annonce:

Directions

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables are tender, about 5-7 minutes.

Add butter and flour to the pot, stirring constantly to create a roux. Cook for 1-2 minutes until the mixture is slightly golden.

Slowly whisk in the chicken broth, ensuring there are no lumps from the roux. Bring to a simmer.

Add the shredded chicken, frozen peas, and corn to the pot. Stir in the thyme and rosemary.

Simmer for 10 minutes, allowing the flavors to meld together.

Lower the heat and stir in the heavy cream. Cook for an additional 5 minutes, ensuring the soup is heated through.

Season with salt and pepper to taste. Serve hot with your favorite sides.

Variations & Tips

For a lighter version, you can substitute the heavy cream with half-and-half or even milk. If you prefer a thicker soup, add an extra tablespoon of flour to your roux. Feel free to switch up the vegetables based on what you have on hand; green beans and diced potatoes work wonderfully in this recipe too. And if you’re short on time, rotisserie chicken is a great shortcut!

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