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Creamy Rotisserie Chicken Pot Pie Soup

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A quick and comforting creamy soup that captures the flavors of a classic pot pie without the crust, ready in just 20 minutes using rotisserie chicken and simple pantry ingredients.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken (about 300g)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (30g)
  • 4 cups chicken broth (960ml)
  • 1 cup milk or half-and-half (240ml)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 carrots, diced small (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 cup frozen peas (150g)
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • Salt to taste (start with 1/2 teaspoon)
  • Black pepper to taste (start with 1/4 teaspoon)
  • Optional: 1 tablespoon white wine or lemon juice

Instructions

  1. Dice the onion, carrots, and celery into small, even pieces (about 1/4-inch dice). Mince the garlic cloves. Shred the rotisserie chicken into bite-sized pieces.
  2. In a large pot over medium heat, melt the butter. Once melted and bubbling, stir in the flour. Whisk constantly for 2-3 minutes until the mixture is golden and smells toasty.
  3. Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
  4. Slowly whisk in the chicken broth, making sure to dissolve the roux completely. Then stir in the milk or half-and-half. Bring the mixture to a gentle simmer.
  5. Sprinkle in the dried thyme, dried parsley, salt, and pepper. Let the soup simmer for about 5 minutes to thicken and meld flavors.
  6. Add the shredded rotisserie chicken and frozen peas. Stir to combine and warm through for 2-3 minutes until peas are tender but still bright green.
  7. Taste the soup and adjust seasoning as needed. Add a splash of white wine or a squeeze of lemon juice if desired to brighten the flavors.
  8. Serve hot, ladled into bowls. Enjoy with crusty bread or a green salad.

Notes

If the soup thickens too much after sitting, stir in extra broth or milk before reheating. For dairy-free, substitute butter with olive oil and milk with unsweetened almond or oat milk. For gluten-free, replace flour with cornstarch mixed with cold broth to avoid lumps. Add frozen peas near the end to keep their bright color and texture.

Nutrition

Keywords: rotisserie chicken soup, creamy chicken soup, pot pie soup, quick dinner, easy soup recipe, comfort food, 20 minute soup

Find it online: https://tomyumy.com/creamy-rotisserie-chicken-pot-pie-soup-recipe-20-minute-easy-dinner/