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Chicken Pot Pie Soup

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Warm and comforting Chicken Pot Pie Soup with rich and creamy flavors, perfect for busy weeknights or chilly days.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups diced cooked chicken breast
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons flour (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley (optional for garnish)

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add the diced onion and minced garlic; sauté for 3-4 minutes until soft.
  3. Incorporate diced carrots and celery; cook for an additional 5 minutes.
  4. If using, sprinkle flour over the vegetables and cook for 1-2 minutes.
  5. Pour in chicken broth and bring to a gentle boil; reduce heat and simmer for 10 minutes.
  6. Add frozen peas, corn, and diced chicken; sprinkle in thyme and rosemary; simmer for another 5 minutes.
  7. Pour in heavy cream and season with salt and pepper; warm through without boiling.
  8. Ladle soup into bowls and garnish with fresh parsley if desired.

Notes

For a vegetarian version, use vegetable broth and skip the chicken. Add extra vegetables for variation.

Nutrition

Find it online: https://hwepodcast.com/chicken-pot-pie-soup/