Chicken Pot Pie Soup
This hearty chicken pot pie soup is a cozy, comforting dish packed with classic flavors, perfect for weeknight dinners.
Ingredients
Base Ingredients
- 2 tbsp olive oil or butter for richer flavor
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cubed (thighs work well for juiciness)
- 4 cups chicken broth (low-sodium if you plan to salt at the end)
- 2 cups potatoes, diced (Yukon gold or russet)
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 cup heavy cream (or half-and-half for a lighter soup)
- Salt and pepper to taste
Instructions
Preparation
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and celery. Sauté until they’re softened and the onion is translucent, about 6–8 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Add the cubed chicken to the pot. Cook, stirring occasionally, until the chicken is no longer pink at the edges, about 4–6 minutes.
- Pour in 4 cups of chicken broth, add the diced potatoes, thyme, and rosemary. Bring to a simmer, then reduce heat and let simmer for 15–20 minutes, or until the potatoes are tender and the chicken is cooked through.
Finishing Touches
- Stir in 1 cup of frozen peas and 1 cup of heavy cream. Season with salt and pepper to taste.
- Heat gently for an additional 3–5 minutes—do not boil vigorously once cream is added to prevent separation.
- Serve warm. For a thicker soup, mash a few potato pieces against the side of the pot or whisk in a slurry of 1 tablespoon cornstarch + 2 tablespoons cold water before adding the cream.
Notes
Soup can be stored in an airtight container for up to 3–4 days in the refrigerator. For freezing, cool to room temperature and freeze in portioned containers for up to 3 months.