Description
This hearty Chicken Pot Pie Soup combines all the comforting flavors of a classic chicken pot pie into a creamy, savory soup that’s perfect for a cozy meal. Featuring tender shredded chicken, fresh vegetables, and a rich cream base, it’s an easy-to-make dish ready in just 45 minutes and serves six people.
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 & Spices
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Oils
- Olive oil (quantity approx. 1-2 tbsp for sautéing)
Instructions
- Prepare Ingredients: Gather all the ingredients on your countertop to ensure a smooth and efficient cooking process.
- Sauté Vegetables: In a large pot over medium heat, add olive oil. Sauté the diced onion, minced garlic, chopped carrots, and sliced celery until fragrant and slightly softened, about 5 minutes.
- Add Chicken and Broth: Place the boneless skinless chicken breasts into the pot, then pour in the low-sodium chicken broth. Bring the mixture to a gentle boil, stirring occasionally to blend flavors.
- Simmer Chicken: Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the chicken is fully cooked and tender.
- Shred Chicken and Add Cream: Remove the cooked chicken breasts from the pot and shred them with forks. Stir in the heavy cream (or whole milk) along with dried thyme and parsley into the soup. Return the pot to a gentle simmer.
- Combine and Heat Through: Add the frozen peas and shredded chicken back into the pot. Cook the soup until everything is heated through, about 5 more minutes. Season with salt and pepper to taste before serving hot.
Notes
- You can substitute heavy cream with whole milk for a lighter soup or coconut milk for a dairy-free version.
- Use low-sodium chicken broth to better control the salt content.
- For added thickness, a slurry of flour or cornstarch with water can be stirred in after adding cream.
- This soup pairs wonderfully with warm crusty bread or a side salad.
- Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.
