This chunky chicken pot pie soup is made with rotisserie shredded chicken breast, carrots, celery, green peas, herbs, chicken broth, and a homemade bechamel sauce.
Chop the onion and mince the garlic.
Chop the celery. Peel and chop the carrots.
Remove the skin. Shred the breast from the rotisserie chicken.
Sautee the diced onions and minced garlic in 1 tbsp of melted butter on medium-high heat for about 2 minutes.
Add the chopped celery and carrots.
Measure out the dried herbs. Add the salt and black pepper.
Add the shredded chicken, green peas, and chicken broth. Cover and simmer for about 10 minutes.
While the chicken and veggies are simmering, melt the remaining butter in a large pot on medium heat.
Stir the flour and butter for about 30 seconds forming a roux. Add the milk, continuing to stir for about 2 to 3 minutes until the sauce thickens enough to coat the back of a wooden spoon.
Add the chicken and vegetables to the bechamel sauce. Cover and simmer for another 5 to 10 minutes until the vegetables are tender. Serve with some toasted sourdough with salted butter.