Chicken Pot Pie Soup
This Chicken Pot Pie Soup is a rich, creamy, and hearty bowl of comfort, featuring tender chicken, fresh vegetables, and a fragrant herb-infused broth, reminiscent of the classic chicken pot pie.
Ingredients
Soup Base
- 1 tablespoon olive oil For sautéing vegetables.
- 1 medium onion, diced Adds flavor.
- 2 medium carrots, diced Adds sweetness and color.
- 2 stalks celery, diced Adds crunch and flavor.
- 3 cloves garlic, minced Enhances flavor.
- 1 teaspoon dried thyme Earthy herb flavor.
- 1 teaspoon dried rosemary Earthy herb flavor.
Main Ingredients
- 4 cups chicken broth Base of the soup.
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup potatoes, cubed Adds heartiness.
- 1 cup frozen peas Add color and sweetness.
- 1 cup heavy cream For creaminess.
- Salt and pepper to taste Salt and pepper to taste Adjust seasoning as needed.
- 2 tablespoons cornstarch (optional) For thickening the soup.
- Fresh parsley for garnish Adds freshness.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion, carrots, and celery for about five minutes, until they soften and become fragrant.
- Add the minced garlic, dried thyme, and dried rosemary, cooking for another minute.
Cooking
- Pour in the chicken broth and add the cubed potatoes. Bring to a gentle boil.
- Reduce the heat and let it simmer for 10 to 15 minutes, or until the potatoes are tender.
- Stir in the shredded chicken and frozen peas, warming through.
- Add the heavy cream, stirring to combine.
- If desired, mix cornstarch with water to create a slurry and add to the soup. Simmer until thickened.
- Season with salt and pepper to taste, adjusting as necessary.
Serving
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
Great for using up leftovers. Consider swapping vegetables based on availability, and adjust creaminess to taste. This soup can be even more flavorful the next day.