Description
This comforting Chicken Pot Pie Soup captures the classic flavors of a traditional chicken pot pie in a creamy, hearty soup form. Featuring tender shredded chicken, fresh vegetables, and a rich, savory broth finished with cream and herbs, this recipe is perfect for a cozy meal any day of the week. Ready in just 45 minutes, it’s a satisfying dish that brings warmth and nostalgia to your dinner table.
Ingredients
Scale
Protein
- 3-4 boneless, skinless chicken breasts
Vegetables
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 cup frozen peas
Liquids & Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or whole milk)
Herbs & Seasonings
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing)
Instructions
- Prepare Ingredients: Gather all ingredients on your countertop to ensure smooth and efficient cooking.
- Sauté the Vegetables: In a large pot over medium heat, heat the olive oil. Add the diced onion, minced garlic, chopped carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are fragrant and slightly softened.
- Cook the Chicken: Add the boneless, skinless chicken breasts to the pot along with the chicken broth. Bring the mixture to a gentle boil, stirring occasionally to combine the flavors.
- Simmer: Reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Shred Chicken & Add Cream: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot. Stir in the heavy cream (or whole milk), dried thyme, and dried parsley. Bring the soup gently back to a simmer.
- Add Peas & Finish: Add the frozen peas to the pot and cook for another 5 minutes or until the peas are heated through. Season the soup with salt and pepper to taste. Serve hot for a hearty and comforting meal.
Notes
- For a thicker soup, you can stir in a tablespoon of flour or cornstarch mixed with cold water before adding the cream.
- Use whole milk instead of heavy cream for a lighter version.
- Feel free to add other vegetables like potatoes or mushrooms for extra texture.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- If you prefer chunks of chicken, skip shredding and cut cooked chicken into bite-sized pieces instead.
