Chicken Pot Pie Soup
A comforting and quick chicken pot pie soup that brings all the classic flavors of pot pie into a hearty bowl.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts About 2-3 medium breasts
- 1 cup diced carrots Fresh or frozen
- 1 cup diced celery
- 1 cup diced potatoes Yukon Gold works great
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper To taste
- 1 cup frozen peas The more colorful, the better!
- 1/4 cup flour For thickening
- Olive oil For cooking
Instructions
Preparation
- In a large pot or Dutch oven, heat a splash of olive oil over medium heat.
- Season the chicken breasts with salt and pepper, then sear them for about 5-7 minutes on each side, until golden brown. Once cooked, remove and set aside.
- In the same pot, toss in the chopped onion, carrots, celery, and potatoes. Sauté them until they begin to soften, about 5 minutes. Add the garlic in the last minute.
- Chop the seared chicken into bite-sized pieces and throw it back into the pot. Sprinkle the flour over the mixture, stirring well to combine.
- Gradually pour in the chicken broth while stirring, ensuring there are no lumps from the flour. Bring this mix to a simmer and let it cook for about 10 minutes.
- Add the heavy cream and dried thyme, stirring gently. Then, toss in the frozen peas and let everything simmer for another 5 minutes.
- Taste the soup and add salt and pepper as needed. Serve hot with a sprinkle of fresh parsley if desired.
Notes
This soup can be made with leftover rotisserie chicken. For a thicker soup, allow it to simmer longer or add a bit more flour. Freeze leftovers for up to 3 days.