Chicken Pot Pie Soup
A warm and comforting soup that captures the flavors of chicken pot pie in a hearty and filling dish, perfect for cooler days.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until softened.
- Stir in garlic and cook for another minute.
- Add chicken breasts, potatoes, thyme, rosemary, salt, and pepper. Pour in chicken broth and bring to a boil.
- Reduce heat and simmer until chicken is cooked through and potatoes are tender, about 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream and frozen peas. Heat through and adjust seasoning if necessary.
Notes
Serve Chicken Pot Pie Soup hot in bowls. You can add crusty bread or biscuits on the side for a complete meal. Fresh herbs like parsley can also brighten up the dish and add extra flavor. Store any leftover soup in an airtight container in the refrigerator for about 3-4 days or freeze for up to 3 months.