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Hearty Chicken Pot Pie Soup

A warm and comforting soup filled with tender chicken, fresh vegetables, and creamy goodness, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Comfort Food, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 1 cup frozen peas no need to thaw
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth, low sodium
  • 1 cup heavy cream for creaminess
  • 1/4 cup all-purpose flour helps thicken the soup
  • 2 tablespoons butter for sautéing
  • 1 teaspoon dried thyme for flavor
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes. Toss in the minced garlic and cook for another minute until fragrant.
  2. Stir in the diced carrots, celery, and potatoes. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
  3. Add the chicken pieces to the pot, and sprinkle with thyme, salt, and pepper. Cook until the chicken is no longer pink, around 5-6 minutes.
  4. Sprinkle the flour over the chicken mixture and stir to combine. Gradually pour in the chicken broth while stirring to prevent lumps. Bring it to a gentle boil, then reduce the heat and let it simmer for about 10 minutes until thickened.
  5. Pour in the heavy cream and frozen peas. Stir well. Let it simmer for an additional 5 minutes for the flavors to meld together.
  6. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy the heartiness!

Notes

For substitutions, chicken thigh meat works well and can add extra flavor. For a lighter option, consider using milk instead of heavy cream, but it may change the rich consistency. Make sure to stir the flour in well before adding the broth to prevent lumps. If the soup becomes too thick, add more broth or water. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.