Description
A quick, single-serving comfort food recipe that captures the flavors of a classic pot pie in a creamy soup form, ready in just 10 minutes with zero leftovers.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 cup frozen vegetable mix (peas, carrots, corn)
- 1.5 cups shredded rotisserie chicken
- 3 tablespoons heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
Instructions
- Place a 1.5-quart saucepan over medium heat and melt the butter until foamy but not browned.
- Add the flour to the melted butter and whisk immediately for 30-60 seconds to create a smooth roux and remove the raw flour taste.
- Slowly pour in the chicken broth while whisking constantly to prevent lumps. Stir in the frozen vegetables and bring to a gentle simmer for 2-3 minutes until vegetables are heated through and sauce thickens.
- Stir in the shredded chicken, heavy cream, dried thyme, and parsley. Simmer for another 1-2 minutes until the chicken is hot and the soup is creamy.
- Taste and season with salt and black pepper as needed. Serve immediately.
Notes
Use low-sodium broth to control saltiness. Do not overcook vegetables to avoid mushiness. If soup is too thick, add a splash of broth; if too thin, simmer longer or add a cornstarch slurry. Best eaten fresh as dairy can separate upon freezing.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: chicken pot pie soup, soup for one, 10 minute dinner, single serve recipe, creamy chicken soup, comfort food, no leftovers