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Chicken Pot Pie Soup

Deliciously creamy and packed with tender chicken and veggies, this Chicken Pot Pie Soup blends all the comforts of classic chicken pot pie into a hearty soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup potatoes, diced
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 tsp thyme
  • to taste Salt and pepper
  • 2 tbsp olive oil

Method
 

Cooking Instructions
  1. In a large pot, heat olive oil over medium heat.
  2. Add onions, carrots, and celery; cook until soft (about 5 minutes).
  3. Stir in garlic and cook for another minute.
  4. Add chicken broth, chicken, potatoes, thyme, salt, and pepper; bring to a boil.
  5. Reduce heat and let simmer for 15-20 minutes until chicken is cooked through.
  6. Remove the chicken, shred it, and return it to the pot.
  7. Stir in the flour mixed with a little water to thicken.
  8. Then add cream and peas.
  9. Simmer for another 5-10 minutes until creamy and thickened.
  10. Serve warm and enjoy!

Notes

For a dairy-free version, use coconut cream instead of heavy cream and plant-based milk. Don’t skip toasting the garlic for added flavor.