Chicken Pot Pie Soup
A warm and comforting chicken pot pie soup packed with tender chicken, fresh vegetables, and a creamy base, perfect for cozy moments.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Tender chicken for the soup
- 1 medium onion, chopped Adds sweetness and depth
- 2 whole carrots, sliced Provides color and sweetness
- 2 stalks celery, sliced Adds crunch and flavor
- 3 cups chicken broth Base for the soup
- 1 cup heavy cream Adds creaminess
- 1 cup frozen peas For color and nutrition
- 2 cups potatoes, diced Provides heartiness
- 2 cloves garlic, minced Aromatic flavor
- 1 tsp thyme Herb for flavor
- 1 tsp rosemary Herb for flavor
- to taste Salt and pepper For seasoning
- 2 tbsp olive oil For sautéing
- 1/4 cup flour (optional for thickening) Use to achieve desired thickness
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the diced chicken, season with salt and pepper, and sauté until no longer pink.
- Add the chopped onions, sliced carrots, and sliced celery. Cook until the onions are translucent and vegetables are softened.
- Stir in minced garlic, thyme, and rosemary. Cook for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits.
- Add the diced potatoes and cook until tender. Adjust seasoning with salt and pepper.
- Stir in the frozen peas and heavy cream, simmer until everything is heated through. Optionally whisk in flour for thicker texture.
Notes
For extra depth, consider browning the chicken before adding vegetables. Leftovers keep well in the fridge for up to three days.