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Chicken Pot Pie Soup

a pot of homemade chicken pot pie soup being stirred with a wooden spoon
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • ½ cup (1 stick) salted butter
  • 4 medium carrots, ¼-inch slices (about 2 cups)
  • 3 celery ribs, cut into ¼-inch slices (about 1 cup)
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 6 cups chicken stock
  • 1 pound yukon gold potatoes, peeled and cut into ½-inch cubes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • ½ teaspoon celery seed
  • 1 teaspoon garlic powder
  • 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
  • 2 cups whole milk
  • 2 cups frozen peas
  • 4 cups shredded chicken
  • ¼ cup Italian parsley, finely chopped, plus more for serving

Method

  1. Melt the butter in a large pot over medium-high heat. Add the carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.

  2. Sprinkle in the flour and cook, stirring constantly, until a thick paste has formed, about 2 minutes. Slowly stir in the chicken stock. Add the potatoes, salt, pepper, celery seed, garlic powder, and thyme. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer, stirring often, until the potatoes are tender and the soup begins to thicken, 15 to 20 minutes.

  3. Stir in the milk, peas, and chicken. Return to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the peas and chicken are warmed through, about 5 minutes more. Stir in the parsley.

  4. Divide the soup among six bowls. Top with parsley and pepper to serve.