Creamiest Homemade Chicken Pot Pie Soup
This creamy chicken pot pie soup offers rich flavors and satisfying textures, providing warmth and comfort on chilly days.
Ingredients
For the Soup
- 6 cups chicken broth Use low-sodium if preferred.
- 3 cups shredded rotisserie chicken For convenience and great flavor.
- 1/2 cup heavy cream Adds richness to the soup.
- 1 cup grated cheddar cheese About 4 oz., for added creaminess.
- 4 Tbsp. salted butter For sautéing the vegetables.
- 1/4 cup all-purpose flour To thicken the soup.
- 1/2 cup white wine For deglazing and added flavor.
- 2 tsp. chopped fresh thyme Herb to enhance flavor.
- 2 medium carrots, peeled and finely diced
- 3 stalks celery, finely diced
- 2 medium onions, finely diced
- 2 Tbsp. chopped fresh parsley For garnish.
- 1/4 cup chopped fresh parsley To enhance flavor.
- Pinch turmeric For color and subtle warmth.
- Kosher salt and black pepper, to taste For seasoning.
Instructions
Preparation
- Melt the salted butter in a large pot over medium heat.
- Add the finely diced onions, celery, and carrots, and sauté until tender and translucent (about a few minutes).
- Stir in the chopped fresh thyme and pinch of turmeric. Season with kosher salt and black pepper, and cook for an additional minute.
- Sprinkle flour over the mixture, stirring well to coat and cook until lightly golden (about a couple of minutes).
- Slowly pour in the white wine to deglaze the pot, scraping up browned bits and stirring until combined.
- Gradually whisk in chicken broth, bring to a gentle boil, then reduce heat and simmer.
- Stir in shredded rotisserie chicken, add heavy cream and cheddar cheese until melted and combined.
- Finish with a sprinkle of chopped parsley, adjust seasoning if necessary, then serve hot.
Notes
For extra richness, consider blending some of the soup before adding chicken. Store leftovers in the fridge for 3-4 days or freeze up to three months.