A cozy, creamy soup packed with tender chicken, sweet corn, peas, carrots, and potatoes. It has all the comforting flavors of a classic chicken pot pie, but comes together in one pot.
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 small potatoes, peeled and diced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup low-fat milk
- ½ cup half-and-half or light cream
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
- ½ cup chopped celery, optional
Step-by-Step Instructions
- Sauté the vegetables
Heat the butter or olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, celery if using, and potatoes. Cook for 5–7 minutes, stirring occasionally. - Add the garlic
Stir in the minced garlic and cook for about 30 seconds, until fragrant. - Make the creamy base
Sprinkle the flour over the vegetables and stir continuously for about 1 minute. This helps remove the raw flour taste. - Add the broth
Slowly pour in the chicken broth while stirring constantly to prevent lumps. - Simmer
Add the thyme, parsley, garlic powder, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and simmer for 12–15 minutes, or until the potatoes and carrots are tender. - Add the chicken and vegetables
Stir in the cooked shredded chicken, frozen peas, and corn. - Make it creamy
Pour in the milk and half-and-half. Stir well and simmer gently for another 5–7 minutes. Avoid letting it boil vigorously after adding the dairy. - Adjust the consistency
If the soup is too thick, add a little more chicken broth or milk. If you prefer it thicker, simmer uncovered for a few additional minutes. - Taste and finish
Taste and adjust the salt and pepper. For extra flavor, add a small pinch of thyme or parsley. - Serve hot
Ladle the creamy soup into bowls and serve immediately. It’s especially delicious with warm biscuits or crusty bread on the side.
Tip: For a lighter version, use low-fat milk instead of half-and-half and increase the amount of chicken broth slightly.
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