Chicken Pot Pie Soup
A comforting soup that combines the rich flavors of traditional chicken pot pie with a creamy broth, perfect for cozy evenings.
Ingredients
Main Ingredients
- 1 pound chicken breast, cooked and shredded Use bone-in chicken breasts for better flavor.
- 1 cup carrots, diced Add more vegetables if desired.
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half or coconut milk for a lighter option.
- 1 teaspoon dried thyme
- to taste salt and pepper Adjust seasoning to preference.
- 2 tablespoons butter For sautéing vegetables.
- 1 cup frozen peas
- 1 tablespoon flour (optional, for thickening) Increase for a thicker soup.
Instructions
Preparation
- In a large pot over medium heat, melt the butter.
- Add the chopped onions, diced carrots, and celery. Cook for about 5 minutes until vegetables start to soften.
- If desired, sprinkle in the flour and stir to combine, cooking for an additional minute.
- Pour in the chicken broth and add the diced potatoes and dried thyme. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 to 20 minutes until potatoes are tender.
- Stir in the shredded chicken, frozen peas, and heavy cream. Heat through for a few minutes.
- Taste and adjust seasoning before serving.
Notes
Serve with fresh herbs for garnish and crusty bread or biscuits for dipping. This soup freezes well in airtight containers for up to three months.