Southern Chicken Pot Pie Soup is the ultimate comfort food, blending the hearty goodness of chicken pot pie with the coziness of a warm soup. Perfect for those chilly Midwestern nights, this dish feels like a hug in a bowl. My mom used to make this for us during the winter, and it quickly became a family favorite. It’s a lifesaver when you need something filling yet easy to make after a long workday.
This rich and creamy soup pairs wonderfully with a slice of warm crusty bread or buttery biscuits on the side. If you want to add a fresh element, a simple garden salad with a light vinaigrette would balance out the meal perfectly. And don't forget to sprinkle a bit of freshly ground black pepper on top for that extra kick!
Southern Chicken Pot Pie SoupServings: 4
Ingredients2 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
DirectionsHeat 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 & TipsFor 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!
