Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
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 1/2 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); 1/2 cup half-and-half; 2 cups oyster crackers; 1/4 cup olive oil; 1 teaspoon kosher salt; 1 teaspoon dried thyme; 1/4 teaspoon cayenne pepper (optional)

Chicken Pot Pie Soup

To scratch that itch when a chicken pot pie craving strikes, this easy soup recipe delivers. Use rotisserie chicken and seasoned oyster crackers for a quick, satisfying dinner.

50 min total 10 min prep 40 min cook 6 561 cal

Instructions

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1 If you’re making the optional toasted oyster crackers, preheat the oven to 375°F. Line a large rimmed baking sheet with foil; set aside.
2 Melt the butter in a large Dutch oven over medium. Add the onion, carrots, celery, garlic, salt, and thyme. Cook, stirring often, until the vegetables are tender, 10 to 12 minutes. Stir in the flour; cook, stirring constantly, until the flour coats the vegetables, about 1 minute.
3 Stir the broth, chicken, and potatoes together in a Dutch oven. Bring to a boil over medium-high; reduce heat to medium-low, and simmer until the flavors meld and the potatoes are cooked through, about 20 minutes. Stir in the frozen peas and half-and-half and let cook an additional 5 minutes until peas are warm throughout.
4 Combine the oyster crackers, olive oil, kosher salt, dried thyme, and cayenne pepper (if using) in a large bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Bake until golden brown and toasted, about 10 minutes, stirring once halfway through.
5 Divide soup evenly among 6 bowls. Top with toasted oyster crackers, if desired. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Did you love the recipe? Give us some stars and leave a comment below!