Description
This comforting Chicken Pot Pie Soup combines tender rotisserie chicken with hearty vegetables, creamy broth, and savory herbs for a deliciously thick and warming meal. Perfect for chilly days, this soup offers the nostalgic flavors of chicken pot pie in a cozy bowl without the crust.
Ingredients
Units
Scale
Soup Base
- 6 tbsp Salted Butter
- 1 Yellow Onion, Diced
- 2 Carrots, sliced
- 2 Ribs of Celery, sliced
- 4-5 Garlic Cloves, minced
- 1/3 cup All Purpose Flour
- 6 cups Chicken Broth
- 1 lb Yukon Gold Potatoes, peeled and cut into bite-sized pieces
- 1 cup Finely Chopped Broccoli
- 1 tbsp Soy Sauce
- 1 tsp Kinders The Blend (or any salt, pepper and garlic blend)
- 1 tsp Herbs De Provence (or 1/2 tsp poultry seasoning)
- 10 oz Bag of Frozen Mixed Vegetables
Meat
- 1 Rotisserie Chicken (about 4-5 cups cooked shredded chicken)
Finishing Ingredients
- 1 cup Heavy Cream
- 1/4 cup Freshly Grated Parmesan
- 1 tbsp Dried Parsley
- Salt and Pepper, to taste
- 1 Box (8 count) Frozen Red Lobster Cheddar Bay Biscuits (optional)
Instructions
- Sauté Vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the diced carrots, celery, and onion. Season with salt and pepper and cook for 5-7 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for about one more minute, until the garlic is fragrant.
- Make Roux: Add the all-purpose flour to the pot and cook for 3-4 minutes, stirring frequently to remove the raw flour taste.
- Add Broth and Vegetables: Stir in the chicken broth, Yukon Gold potatoes, chopped broccoli, soy sauce, Kinders The Blend, and Herbs De Provence. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 12-15 minutes until the potatoes are tender.
- Add Remaining Ingredients: Stir in the frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Season with additional salt and pepper as needed. Add dried parsley and freshly grated Parmesan. Mix well and let the soup simmer over low heat for about 30 minutes until thickened.
- Prepare Biscuits (Optional): While the soup simmers, prepare the Red Lobster Cheddar Bay Biscuits according to package instructions.
- Serve: Ladle the hot soup into bowls and enjoy with warm biscuits if desired.
Notes
- For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and add it during the last simmering step.
- If you can’t find Herbs De Provence, substitute with 1/2 tsp poultry seasoning and adjust to taste.
- Soup stores well in the fridge for 3-4 days. Reheat on stovetop or microwave before serving.
- Feel free to customize the vegetables or use alternatives like turkey or ham instead of chicken for variety.
- If cheddar bay biscuits are unavailable, substitute with any biscuit or roll, or omit altogether.
