Chicken Pot Pie Soup
A comforting and hearty soup combining tender vegetables, shredded chicken, and a creamy broth, topped with toasted oyster crackers for crunch.
Ingredients
Main ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion (chopped (about 2 cups))
- 2 small carrots (chopped (about 1 1/4 cups))
- 2 medium ribs celery (sliced (about 1 1/4 cups))
- 6 large garlic cloves (chopped (about 2 tablespoons))
- 1.5 teaspoons kosher salt
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 2 cups shredded chicken (from 1 rotisserie chicken)
- 2 cups chopped red potatoes (about 4 potatoes)
- 2 cups frozen peas (from one 16-ounce bag)
- 0.5 cup half-and-half
- 2 cups oyster crackers
- 0.25 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with foil.
- Melt butter in a Dutch oven; cook onion, carrots, celery, garlic, salt, and thyme until tender, 10-12 minutes. Stir in flour and cook 1 minute.
- Add broth, chicken, and potatoes; bring to a boil, then simmer 20 minutes. Stir in peas and half-and-half; cook 5 more minutes.
- Toss oyster crackers with oil, salt, thyme, and cayenne; bake at 375°F until golden, about 10 minutes.
- Divide soup into bowls, top with toasted crackers if desired. Refrigerate leftovers up to 4 days or freeze up to 2 months.
Notes
For extra flavor, use homemade broth and shredded rotisserie chicken.