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Creamy Chicken Pot Pie Soup

A rich and velvety soup that combines tender chicken, colorful vegetables, and a luscious cream base, perfect for cozy nights and family gatherings.
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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: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 1/2 cup frozen peas
  • 1 onion diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • to taste Salt and pepper

Method
 

Cooking Instructions
  1. In a large pot over medium heat, melt the butter. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened, stirring occasionally.
  2. Sprinkle the flour over the cooked vegetables, stirring to coat everything evenly. This will help thicken your soup.
  3. Gradually add the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
  4. Once the broth is heated, stir in the shredded chicken, diced potatoes, frozen peas, thyme, salt, and pepper. Allow the soup to simmer for an additional 15-20 minutes, or until the potatoes are tender.
  5. Stir in the heavy cream, letting it heat through. Adjust the seasoning to taste.
  6. Ladle the soup into bowls, garnishing with fresh herbs if desired, and enjoy your delightful meal!

Notes

Top Tips: Try adding different vegetables like green beans or corn for variety. To avoid mushy potatoes, add them halfway through the simmer time. Be careful not to overcook the flour to prevent grainy texture. Store leftovers in an airtight container for 3-4 days or freeze for longer storage.