Fast and Easy Chicken Pot Pie Soup Satisfies Your Craving With No Baking Required (2024)

For the soup:

• 3 tablespoons unsalted butter

• 1 large yellow onion, chopped (about 2 cups)

  See Also

  Chicken Pot Pie Soup Recipe

• 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

For the toasted oyster crackers:

• 2 cups oyster crackers

• 1/4 cup olive oil

• 1 teaspoon kosher salt

• 1 teaspoon dried thyme

• 1/4 teaspoon cayenne pepper(optional)

1. Preheat the oven

   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. Start the soup:

   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. Simmer the soup:

   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. Meanwhile, make the toasted oyster crackers:

   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. Serve:

   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.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.