Chicken Pot Pie Soup
This comforting Chicken Pot Pie Soup captures all the flavors of the classic dish in a warm and creamy soup form. Packed with tender chicken, vegetables, and a rich broth, it's perfect for a cozy dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Whisk
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 3 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 1 pound cooked chicken breast, shredded
- 4 cups chicken broth
- 2 medium potatoes, diced (about 1.5 cups)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
- 1 cup heavy cream
- to taste salt
- to taste pepper
- ¼ cup all-purpose flour for thickening (optional)
- fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add diced onion and sauté for about 3 minutes until translucent.
- Add minced garlic, carrots, and celery to the pot. Continue to cook for another 5 minutes until vegetables soften.
- Stir in the shredded chicken, chicken broth, diced potatoes, thyme, and rosemary. Bring the soup to a boil.
- Once boiling, reduce heat to low and cover the pot. Simmer for about 15 minutes, or until potatoes are tender.
- If you prefer a thicker soup, whisk the all-purpose flour into the heavy cream in a separate bowl until smooth. Gradually stir this mixture into the soup.
- Add in the frozen peas, stir, and cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
For added flavor, you can use rotisserie chicken.
Feel free to customize the vegetables based on your preference or what you have on hand.
This soup stores well in the refrigerator for up to 3 days, and you can freeze it for up to 3 months.