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Comforting Chicken Pot Pie Soup: 1 Delicious Bowl

Chicken Pot Pie Soup (All the Comfort Without the Crust)
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Enjoy the comforting flavors of chicken pot pie in a warm, hearty soup. This recipe delivers all the classic taste without the fuss of a pie crust, making it a perfect weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
  2. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
  3. Stir in garlic and cook for 1 minute more until fragrant.
  4. Pour in chicken broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  5. Return chicken to the pot. Add frozen peas and corn. Cook until heated through, about 5 minutes.
  6. Stir in heavy cream and heat gently until warmed through. Do not boil.
  7. Ladle soup into bowls. Garnish with fresh parsley before serving.

Notes

  • For a thicker soup, you can add 2 tablespoons of all-purpose flour with the vegetables and cook for 1 minute before adding the broth.
  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • Feel free to add other vegetables like potatoes or green beans.

Nutrition

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