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Chicken Pot Pie Soup

A creamy and comforting soup filled with tender chicken, vibrant vegetables, and delightful flavors reminiscent of classic chicken pot pie, all without the fuss of a crust.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts (cubed) Can substitute with rotisserie chicken for quicker prep.
  • 1 tbsp olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 3 medium carrots (sliced)
  • 2 stalks celery (chopped)
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • to taste Salt and pepper
  • Optional: chopped parsley or flaky biscuits for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned and cooked through (about 5-7 minutes). Remove and set aside.
  3. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
  4. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  5. Return the cooked chicken to the pot. Pour in the chicken broth, add the thyme, and bring to a simmer.
  6. Reduce the heat and stir in the heavy cream and frozen peas. Allow the mixture to simmer for another 5-10 minutes, ensuring everything is heated through.
  7. Taste and adjust seasoning if necessary.
  8. Ladle the soup into bowls and top with freshly chopped parsley or serve with warm, flaky biscuits.

Notes

Any leftovers should be refrigerated for up to 3 days or frozen for up to 2 months. Reheat on stovetop for best results. You can add a cornstarch slurry for a thicker soup.