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Chicken Pot Pie Soup

A cozy and hearty soup that captures the comforting flavors of traditional chicken pot pie, perfect for family dinners and chilly days.
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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: 400
Ingredients Method Notes

Ingredients
  

Vegetables and Base
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience
  • 4 cups chicken broth Use gluten-free broth for a gluten-free version
  • 2 cups potatoes, diced
  • 1 cup frozen peas
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
Creamy Element
  • 1 cup heavy cream For richness
Garnish
  • Fresh parsley for garnish Adds color and freshness

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
  3. Stir in garlic and cook for an additional minute.
Cooking
  1. Add the shredded chicken, chicken broth, potatoes, peas, thyme, and rosemary.
  2. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Finishing Touches
  1. Stir in heavy cream and season with salt and pepper to taste.
  2. Serve hot, garnished with fresh parsley.

Notes

For added flavor, roast the vegetables before adding them to the soup. You can store it in the refrigerator for 3-4 days or freeze it for up to 3 months. Adjust the thickness of the soup by using less or more heavy cream based on your preference.