Chicken Pot Pie Soup
A comforting and creamy Chicken Pot Pie Soup filled with tender chicken and vibrant vegetables, perfect for chilly days and busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- to taste Salt and pepper
- 1 cup frozen peas added at the end
- fresh parsley for garnish optional
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
- Add the diced chicken to the pot. Season with salt, pepper, garlic powder, and thyme. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Pour in the chicken broth, bringing it to a gentle simmer. Let it cook for an additional 10 minutes to allow flavors to meld.
- Reduce the heat to low and stir in the heavy cream. Add the frozen peas at this point, allowing them to heat through for about 2-3 minutes.
- Taste and adjust seasoning if necessary, then ladle into bowls and garnish with fresh parsley before serving. Enjoy!
Notes
For a delicious addition, consider searing the chicken in a separate pan before adding it to the soup. Feel free to swap in different vegetables based on what you have in your fridge. If you prefer a thicker soup, mix a tablespoon of cornstarch with a bit of cold water and stir it in during the simmering process. If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for later use; just be sure to keep it in a freezer-safe container and consume it within 3 months.