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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

4.8 from 16 reviews

This Chicken Pot Pie Soup combines all the comforting flavors of a classic chicken pot pie into a creamy, hearty soup. Featuring tender chicken, fresh vegetables, and a rich broth thickened with cream and flour, this soup is perfect for cozy dinners or meal prepping. It’s easy to prepare, delicious, and satisfying, offering a warming one-pot meal with a perfect balance of protein, veggies, and creamy goodness.

Ingredients

Scale

Chicken

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

Vegetables

  • 1 onion, finely chopped
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 2 potatoes, diced into bite-sized pieces
  • 1 cup frozen peas

Broth and Dairy

  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour

Seasonings

  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt, to taste
  • Pepper, to taste

Other

  • 2 tablespoons olive oil

Instructions

  1. Prepare the Vegetables and Chicken: Finely chop the onion, slice the carrots, chop the celery, and dice the potatoes into bite-sized pieces. Cut the chicken breasts or thighs into bite-sized pieces to ensure even cooking.
  2. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften and become fragrant.
  3. Cook the Chicken: Add the chicken pieces to the pot with the vegetables. Cook until the chicken is no longer pink in the center, about 5 to 7 minutes, stirring occasionally for even cooking.
  4. Add Broth and Potatoes: Pour in 4 cups of chicken broth and add the diced potatoes. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
  5. Thicken the Soup: While the soup simmers, whisk together 1/4 cup flour and 1 cup heavy cream in a small bowl until smooth and free of lumps. Slowly pour this mixture into the soup, stirring constantly to evenly combine and avoid any lumps.
  6. Season the Soup: Add 1 teaspoon dried thyme, the minced garlic cloves, salt, and pepper to the soup. Continue simmering the soup for another 10 minutes to allow the flavors to meld and for the soup to thicken further.
  7. Add the Peas: Stir in 1 cup of frozen peas and cook for an additional 5 minutes, until the peas are heated through but still vibrant and tender.
  8. Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm as a comforting main dish or alongside a fresh salad or crusty bread.

Notes

  • For best results, chop all vegetables and chicken into uniform sizes to ensure even cooking.
  • Simmer the soup gently rather than boiling vigorously to develop deeper flavors.
  • Add peas at the end to keep their bright color and tender texture.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Use low-sodium chicken broth if you want to control the salt level more precisely.

Nutrition

Keywords: chicken pot pie soup, creamy chicken soup, chicken and vegetable soup, comfort food soup, easy chicken soup recipe

Find it online: https://topreci.com/chicken-pot-pie-soup-recipe/