Chicken Pot Pie Soup
A comforting and creamy Chicken Pot Pie Soup filled with tender chicken, vegetables, and a rich broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Alternatively, use rotisserie chicken.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth Or vegetable broth for a lighter option.
- 1 cup frozen peas No need to thaw.
- 1 cup heavy cream Can substitute with almond milk for a dairy-free version.
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- 1 cup diced potatoes Optional for added heartiness.
Instructions
Cooking Steps
- In a large pot, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook until golden brown and no longer pink, about 5-7 minutes per side. Once cooked, remove the chicken and shred it using two forks.
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until they start to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth, and stir in the shredded chicken and dried thyme. Bring the mixture to a gentle simmer and let it bubble away for about 15 minutes, until the veggies are tender.
- Reduce the heat to low, stir in the heavy cream, followed by the frozen peas. Allow it to heat through for about 5 minutes, stirring occasionally.
- Taste the soup and adjust seasoning with more salt and pepper as needed. Spoon it into bowls, sprinkle with fresh parsley, and enjoy!
Notes
For added variations, try adding fresh herbs like rosemary or dill, toss in favorite veggies, or serve in a bread bowl for a true pot pie experience. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months.