Chicken Pot Pie Soup
Chicken Pot Pie Soup is the ultimate comfort food that combines the classic flavors of chicken pot pie into a creamy, hearty soup. This dish features tender chicken, fresh vegetables, and a rich broth that warms you from the inside out. Perfect for busy weeknights or cozy gatherings, this easy-to-make recipe will quickly become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and sear the chicken breasts until golden brown (5-7 minutes). Remove and shred.
- In the same pot, sauté diced carrots and celery for 3-4 minutes. Add minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a gentle boil. Shred cooked chicken and add it back to the pot.
- Stir in heavy cream and dried thyme; let simmer for about 10 minutes, stirring occasionally.
- Add frozen peas and season with salt and pepper; simmer for another 5 minutes until heated through.
- Serve hot, garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
Keywords: - For a lighter version, substitute half-and-half for heavy cream. - Feel free to add extra veggies like green beans or corn for more nutrition. - Leftovers can be stored in an airtight container in the fridge for up to three days.