Chicken Pot Pie Soup
A comforting soup that encapsulates all the cherished flavors of chicken pot pie without the fuss of a crust. Perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb chicken breasts, cooked and shredded You can use leftover roasted chicken or a rotisserie chicken.
- 2 tbsp olive oil
- 1 cup chopped onion
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with milk for a lighter option.
- 2 tsp garlic powder
- 1 tsp thyme
- to taste Salt and pepper
- 2 tbsp all-purpose flour Optional for thickening.
Instructions
Preparation
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 cup of chopped onion. Sauté for about 4–5 minutes until the onion becomes translucent.
- Add 2 cups of diced potatoes and 1 cup of sliced carrots. Cook for about 5 minutes, stirring occasionally.
- Pour in 4 cups of chicken broth and bring to a gentle boil.
- Reduce heat to a simmer and stir in the shredded chicken, 1 cup of frozen peas, 2 teaspoons of garlic powder, 1 teaspoon of thyme, salt, and pepper. Let it simmer for about 5–10 minutes.
- If desired, thicken the soup by mixing 2 tablespoons of flour with a little cold water to create a slurry, and gently stir it into the soup. Cook for another 2–3 minutes.
- Stir in 1 cup of heavy cream and let it simmer for an additional 10 minutes.
- Serve hot, garnished with fresh herbs if desired, and enjoy!
Notes
For storage, refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months. Consider making a double batch to enjoy later.