Chicken Pot Pie Soup

This was the soup of the day at one of our favorite restaurants Heartbreakers in Antigo Wisconsin. Laura ordered a cup and immediately wished she had ordered a bowl. So we came home and tried to recreate it. It turned out very well and we recommend that you try it. It is rich enough to make a whole meal.


4 tablespoons unsalted butter
1 small yellow onion, diced
2 stalks celery, chopped
2 carrots, chopped
1 ear corn, cooked
1 bay leaf
1/3 cup all-purpose flour
4 cups chicken stock
3 sprigs fresh thyme
1 cup milk
2 cups chicken, shredded
1/2 cup frozen peas
kosher salt, to taste
black pepper, to taste


1. In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the bay leaf. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.

2. Cut kernels from corn and add to pot. (Or just add 1/2 cup of frozen corn).

3. Add in the chicken broth, 1 cup milk, and fresh thyme. With the back of a knife “milk” the corn cob by scraping down into the soup pot. Stir and reduce the heat to low. Let the soup simmer for 20 minutes.

4. Stir in the shredded chicken and peas. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add an additional 1/2 cup of milk.

5. Remove the bay leaf and thyme sprigs.

6. Ladle into soup bowls and serve with saltine crackers.

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