Description
Indulge in the comforting flavors of Chicken Pot Pie in a delicious, creamy soup form! This Chicken Pot Pie Soup Recipe is a hearty, satisfying meal that’s perfect for chilly days. Packed with tender chicken, fresh vegetables, and a rich broth, it’s a family-friendly dish that’s sure to become a new favorite.
Ingredients
– 2 boneless, skinless chicken breasts, cubed
– 2 tablespoons unsalted butter
– 1 yellow onion, diced
– 3 carrots, peeled and diced
– 3 celery stalks, diced
– 3 medium russet potatoes, peeled and diced
– 1 cup frozen peas
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
Instructions
1. – In a large pot or Dutch oven, melt the butter over medium heat.
2. – Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. – Add the cubed chicken and continue cooking for 3-4 minutes, until chicken is lightly browned.
4. – Sprinkle the flour over the mixture and stir to coat. Cook for 1 minute.
5. – Slowly pour in the chicken broth, stirring constantly to prevent lumps.
6. – Add the diced potatoes, peas, heavy cream, thyme, and parsley. Season with salt and pepper.
7. – Bring the soup to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
8. – Taste and adjust seasoning as needed. Serve hot, garnished with additional fresh thyme if desired.
Notes
For a thicker soup, you can add an extra tablespoon of flour. You can also substitute half-and-half or milk for the heavy cream if desired. This soup freezes well for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American