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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

5.3 from 10 reviews

A comforting and creamy Chicken Pot Pie Soup featuring tender chicken, hearty vegetables, and a rich broth thickened with cream and flour. This easy-to-make soup captures all the flavors of a classic pot pie in a warm, satisfying bowl perfect for any season.

Ingredients

Scale

Chicken

  • 1 lb 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 and pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Preparing the Ingredients: Finely chop one onion, slice two carrots, chop two stalks of celery, and dice two potatoes into bite-sized pieces. Cut one pound of boneless, skinless chicken breasts or thighs into bite-sized pieces.
  2. Sauté the Vegetables: Heat two tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about five minutes until the vegetables begin to soften.
  3. Cook the Chicken: Add the chicken pieces to the pot and cook them until they are no longer pink, about five to seven minutes.
  4. Add Broth and Potatoes: Pour in four cups of chicken broth and add the diced potatoes. Bring to a boil, then reduce heat to simmer for about fifteen minutes or until the potatoes are tender.
  5. Thicken the Soup: In a small bowl, whisk together one-quarter cup of flour and one cup of heavy cream until smooth. Slowly pour this mixture into the soup while stirring constantly to prevent lumps.
  6. Season the Soup: Add one teaspoon of dried thyme, two minced garlic cloves, and salt and pepper to taste. Let the soup simmer for another ten minutes until it thickens.
  7. Add the Peas: Stir in one cup frozen peas and cook for about five minutes until heated through.
  8. Adjust Seasoning: Taste the soup and adjust salt and pepper as desired before serving.

Notes

  • Use chicken thighs for a more flavorful and moist result or chicken breasts for a leaner option.
  • Substitute heavy cream with half-and-half for a lighter soup, though it may be less rich.
  • For gluten-free variation, use gluten-free flour or a cornstarch slurry as a thickener.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Adding fresh thyme instead of dried can enhance the herbal flavor.

Nutrition

Keywords: Chicken Pot Pie Soup, creamy chicken soup, comforting soup, chicken and vegetable soup, easy chicken pot pie recipe, hearty soup

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