Chicken Pot Pie Soup
This comforting Chicken Pot Pie Soup combines tender chicken, creamy broth, and mixed vegetables, delivering the classic pot pie flavor in an easy, spoonable form.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed Use raw chicken for best flavor.
- 2 cups potatoes, diced Cut into small pieces for even cooking.
- 1 cup carrots, diced Fresh or frozen both work.
- 1 cup celery, diced Adds crunch and flavor.
- 1 small onion, chopped For base flavor.
- 4 cups chicken broth Use low-sodium if preferred.
- 1 cup heavy cream Can be substituted with half-and-half.
- 1/2 cup frozen peas Add at the end for a bright color.
- 1 teaspoon dried thyme Enhances the flavor.
- to taste Salt and pepper Season to your preference.
- 2 tablespoons olive oil For sautéing vegetables.
- 3 tablespoons flour Optional for thickening.
Instructions
Cooking
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in the chicken and cook until no longer pink.
- Sprinkle flour over the mixture and stir to combine (optional).
- Add potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Stir in heavy cream and frozen peas.
- Cook for an additional 5 minutes.
- Serve hot.
Notes
Cool the soup to room temperature, then store in an airtight container in the fridge for up to 3–4 days. To freeze, use freezer-safe containers for up to 3 months. Reheat over low heat, adding broth if necessary.