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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

5.1 from 30 reviews

This hearty Chicken Pot Pie Soup combines tender chicken pieces with a medley of vegetables in a rich, creamy broth inspired by classic pot pie flavors. An easy-to-make, comforting soup perfect for cozy nights, offering all the flavors of a traditional chicken pot pie in a warm bowl.

Ingredients

Scale

Chicken

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

Vegetables

  • 1 medium onion, finely chopped
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 2 medium potatoes, diced
  • 1 cup frozen peas

Broth and Dairy

  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/3 cup all-purpose flour

Seasonings

  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare Vegetables: Finely chop the onion, slice the carrots, chop the celery stalks, and dice the potatoes into bite-sized pieces to ensure even cooking and a balanced texture in the soup.
  2. Cook Chicken: In a large pot over medium heat, add the chicken pieces and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. Sauté Aromatics: In the same pot, add a touch of oil if needed, then sauté the chopped onion, garlic, carrots, and celery until softened and fragrant, about 5 minutes.
  4. Make Roux and Add Broth: Sprinkle the flour over the vegetables and stir continuously to form a roux. Slowly whisk in chicken broth to avoid lumps, bringing the mixture to a simmer. This thickens the soup base.
  5. Add Potatoes and Simmer: Add diced potatoes and thyme to the pot. Cover and simmer until potatoes are tender, about 15 minutes.
  6. Return Chicken and Add Peas: Stir the cooked chicken and frozen peas into the soup. Heat through for an additional 5 minutes.
  7. Finish with Cream: Lower heat and stir in heavy cream, warming gently without boiling to maintain creaminess. Season with salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and enjoy warm, optionally garnished with fresh thyme or parsley.

Notes

  • Use boneless, skinless chicken thighs for more flavorful and tender meat.
  • Frozen peas can be substituted with fresh peas if available.
  • For a lighter version, substitute heavy cream with half-and-half or milk, though thickness and richness will be reduced.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove to prevent curdling of the cream.

Nutrition

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

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