Creamy Homestyle Chicken Pot Pie Soup

Step 1

Place a large soup pot or Dutch oven on the stove over medium heat.

Step 2

Add 2 tablespoons butter and 1 tablespoon olive oil. Allow the butter to melt completely.

Step 3

Add the chopped onion, diced carrots, and diced celery to the pot.

Step 4

Stir the vegetables so they coat with the butter and oil.

Step 5

Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Add the minced garlic and stir into the vegetables.

Step 7

Cook for 30 seconds to 1 minute until the garlic smells fragrant.

Step 8

Slowly pour 3 cups chicken broth into the pot.

Step 9

Stir well, scraping the bottom of the pot to lift any cooked bits.

Step 10

Increase the heat to medium-high and bring to a gentle simmer.

Step 11

Add the shredded cooked chicken and stir to distribute evenly.

Step 12

Let the soup simmer for 5 minutes so the chicken absorbs the flavor.

Step 13

Reduce the heat to medium-low.

Step 14

Slowly pour 1 cup milk into the soup while stirring.

Step 15

Add ½ cup heavy cream and stir gently to combine.

Step 16

Add 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and ½ teaspoon dried parsley.

Step 17

Stir the soup thoroughly so the seasoning spreads evenly.

Step 18

In a medium bowl, combine 1 cup flour, 1 teaspoon baking powder, and ¼ teaspoon salt.

Step 19

Add ½ cup milk and 1 tablespoon melted butter to the dry ingredients.

Step 20

Mix gently with a spoon until a soft, slightly sticky dough forms.

Step 21

Keep the soup at a gentle simmer on medium-low heat.

Step 22

Using a spoon, scoop small spoonfuls of dumpling dough and drop directly into the soup.

Step 23

Cover the pot with a lid.

Step 24

Cook the dumplings for 10–12 minutes without lifting the lid.

Step 25

Remove the lid and gently stir the soup.

Step 26

Taste and add extra salt or pepper if needed.

Step 27

Ladle the soup into bowls and serve warm.