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Chicken Pot Pie Soup

A comforting and hearty soup that brings the classic flavors of chicken pot pie to your bowl, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup potatoes, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, diced
  • 4 cups chicken broth
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 cup frozen peas
  • to garnish Fresh parsley Optional but recommended for flavor and presentation.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onions, carrots, and celery; cook for about 5 minutes until softened.
  3. Add the diced potatoes and cook for another 5 minutes.
  4. Stir in the shredded chicken, chicken broth, thyme, salt, and pepper.
  5. Bring to a simmer and cook for about 15 minutes, until potatoes are tender.
  6. Lower the heat and stir in the heavy cream and frozen peas. Let it heat through for a few minutes.
  7. Adjust seasoning if needed.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

Store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it up on the stove over medium heat until hot. For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during simmering.