Description
A comforting and creamy Chicken Pot Pie Soup that captures all the classic flavors of traditional chicken pot pie in a cozy, hearty soup. Featuring tender shredded chicken, fresh vegetables, and a rich broth simmered with herbs, this easy-to-make soup is perfect for a satisfying weeknight meal.
Ingredients
Scale
Main Ingredients
- 3-4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 cup frozen peas
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or whole milk)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- Olive oil (for sautéing)
Instructions
- Prepare Ingredients: Gather all ingredients on your countertop to ensure smooth and efficient cooking.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped carrots, and sliced celery. Sauté until fragrant and vegetables begin to soften, about 5 minutes.
- Cook Chicken and Simmer Broth: Add the boneless, skinless chicken breasts to the pot along with the low-sodium chicken broth. Bring the mixture to a gentle boil, stirring occasionally.
- Simmer Chicken: Reduce heat to low, cover the pot, and simmer for about 20 minutes until the chicken is fully cooked through.
- Shred Chicken and Add Cream: Remove the cooked chicken from the pot and shred it using two forks. Stir in the heavy cream (or whole milk), dried thyme, and dried parsley into the broth. Return the pot to a gentle simmer.
- Combine and Heat Through: Add the frozen peas and shredded chicken back into the pot. Cook for about 5 minutes until everything is heated through. Season with salt and pepper to taste before serving hot.
Notes
- You can substitute whole milk for heavy cream to reduce fat content.
- Leftover rotisserie chicken can be used to save time.
- For a thicker soup, reduce broth slightly or add a slurry of flour and water before simmering.
- Serve with crusty bread for a complete meal.
