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Chicken Pot Pie Soup

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Warm and comforting Chicken Pot Pie Soup with tender chicken and fresh vegetables, perfect for chilly evenings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 2 cups potatoes, diced
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Sauté the olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
  2. Add the diced carrots and celery, stirring for another 5 minutes.
  3. Incorporate the diced potatoes and stir to mix the flavors. Cook for an additional 3–4 minutes.
  4. Pour in the chicken broth and stir. Bring to a gentle boil, reduce heat, and let simmer for about 15 minutes, or until the potatoes are fork-tender.
  5. Shred the cooked chicken and add it along with the frozen peas to the pot.
  6. Add the heavy cream, dried thyme, and dried rosemary. Simmer for another 5 minutes, then season with salt and pepper to taste.
  7. Final touches: Stir, adjust seasoning if needed, and add broth or water for desired consistency before serving.

Notes

The soup can be made ahead and stored in the fridge for 3–4 days. It can also be frozen for up to 3 months without cream.

Nutrition

Keywords: Chicken Pot Pie Soup, Comfort Food, Soup Recipes

Find it online: https://ivoryapron.com/one-pot-creamy-chicken-pot-pie-soup-30-minutes/