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Chicken Pot Pie Soup

A creamy, flavorful twist on the classic chicken pot pie, this soup features succulent chicken and tender vegetables in a rich broth that’s comforting and simple to make.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil For cooking the aromatics
  • 1 medium onion, chopped Adds flavor and base for the soup
  • 2 cloves garlic, minced Enhances the aroma
  • 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience
  • 3 cups chicken broth The base of the soup
  • 2 cups frozen mixed vegetables A blend of peas, carrots, and corn
  • 1 cup heavy cream For creaminess
  • 2 teaspoons dried thyme Adds flavor depth
  • to taste Salt and pepper Season to your preference
  • 1 tablespoon cornstarch (optional) For thickening, if desired
  • to taste Fresh parsley, chopped For garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until soft. Stir in the minced garlic and cook for another minute until fragrant.
  2. Mix in the shredded chicken, followed by the chicken broth. Bring the mixture to a gentle simmer.
  3. Add the frozen mixed vegetables to the pot, stir well, and allow to cook for about 5-7 minutes, or until the vegetables are heated through.
  4. Reduce the heat to low and pour in the heavy cream. Stir in the dried thyme, salt, and pepper. If you like a thicker soup, combine the cornstarch with a little cold water to create a slurry and stir it into the soup, cooking until thickened.
  5. Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy your comforting Chicken Pot Pie Soup!

Notes

Store leftover soup in an airtight container in the refrigerator for 3-4 days, or freeze in portions for up to 3 months. Reheat and add a splash of chicken broth or cream if it thickens too much.