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Chicken Pot Pie Soup

A comforting and creamy soup that captures the beloved flavors of chicken pot pie, filled with tender chicken, fresh vegetables, and a rich broth, all in an easy-to-prepare dish perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion, diced provides a flavorful foundation
  • 2 cloves garlic, minced adds aromatic richness
  • 4 cups chicken broth the soul of the soup
  • 2 cups shredded cooked chicken use leftovers or a rotisserie chicken for convenience
  • 1 cup carrots, diced sweet and colorful
  • 1 cup celery, diced adds crunch and depth
  • 1 cup frozen peas bright bursts of flavor
  • 1 teaspoon dried thyme for a hint of earthiness
  • Salt and black pepper, to taste essential seasonings
For the Creamy Element
  • 1 cup heavy cream for a rich, velvety texture
  • 1/4 cup all-purpose flour to thicken the soup, can substitute with cornstarch for gluten-free
For Garnish
  • Fresh parsley, chopped for a bright touch

Method
 

Preparation
  1. In a large pot over medium heat, add the olive oil. Once heated, sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional minute until fragrant.
  2. Pour in the chicken broth and bring to a gentle simmer, stirring in the shredded chicken, diced carrots, and celery. Simmer for about 10-12 minutes until the vegetables start to soften.
  3. In a small bowl, combine the heavy cream and flour until smooth. Gradually add this mixture to the soup, stirring constantly to avoid lumps.
  4. Stir in the frozen peas and dried thyme. Let the soup simmer for another 5-7 minutes until thickened. Season with salt and black pepper to taste.
  5. Once the soup reaches your desired thickness, remove it from the heat. Ladle into bowls and garnish with freshly chopped parsley before serving.

Notes

This soup is best enjoyed piping hot. For variations, consider substituting chicken for mushrooms for a vegetarian version or use half-and-half for a lighter soup. It stores well in the fridge for up to 3-4 days.