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Chicken Pot Pie Soup Recipe

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★★★★★

4.6 from 72 reviews

This hearty Chicken Pot Pie Soup combines tender chicken, fresh vegetables, and creamy broth into a comforting and satisfying meal. Inspired by classic chicken pot pie flavors without the crust, it’s perfect for cozy dinners and packed with wholesome ingredients.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breasts, diced

Vegetables

  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup frozen peas

Liquids & Dairy

  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter (assumed for sautéing)

Seasonings & Thickener

  • 1 tsp dried thyme
  • 1/3 cup all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Prep Ingredients: Gather all ingredients. Dice chicken breasts into bite-sized pieces, chop onion, dice carrots and celery uniformly, and mince garlic cloves to ensure even cooking.
  2. Sauté Onions: Melt butter in a large pot over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes, to build the flavor base.
  3. Cook Carrots and Celery: Add diced carrots and celery to the pot and cook until they begin to soften, approximately 5 minutes.
  4. Add Chicken and Garlic: Stir in diced chicken and minced garlic. Cook the mixture for 5-7 minutes until the chicken pieces are no longer pink, stirring frequently to ensure even cooking.
  5. Thicken Soup: Sprinkle flour evenly over the chicken and vegetable mixture. Stir well and cook for another 1-2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while stirring continuously until the mixture thickens.
  6. Add Cream and Seasoning: Stir in heavy cream, then season the soup with dried thyme, salt, and pepper to taste. Allow the soup to heat through.
  7. Finish with Peas: Add frozen peas just before serving to retain their color and texture. Heat through for 1-2 minutes and then serve warm.

Notes

  • Use low-sodium chicken broth to better control the saltiness of the soup.
  • For a lighter option, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
  • Make sure to add the flour slowly and stir continuously to avoid lumps while thickening.
  • Fresh peas can be used in place of frozen peas if available.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: Chicken pot pie soup, creamy chicken soup, comfort food soup, chicken and vegetable soup, easy chicken soup recipe

Find it online: https://ricoloranz.com/chicken-pot-pie-soup-recipe/