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Chicken Pot Pie Soup

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A comforting and creamy Chicken Pot Pie Soup that combines the classic flavors of a chicken pot pie into a hearty soup without the need for a crust.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups diced cooked chicken breast
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons flour (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley (optional, for garnish)

Instructions

  1. Melt the butter in a large pot over medium heat.
  2. Add diced onion and minced garlic, sauté for 3-4 minutes until soft.
  3. Add diced carrots and celery, cooking for an additional 5 minutes.
  4. If desired, sprinkle flour over vegetables, stirring and cook for 1-2 minutes.
  5. Slowly pour in chicken broth while stirring. Bring to a gentle boil, then simmer for 10 minutes.
  6. Add frozen peas, corn, chicken, thyme, and rosemary. Simmer for another 5 minutes.
  7. Pour in heavy cream and season with salt and pepper. Stir gently and warm through.
  8. Serve hot, garnished with fresh parsley if desired.

Notes

For a thicker soup, add flour earlier in the process. You can use rotisserie chicken for convenience and flavor.

Nutrition

Find it online: https://maymentora.com/chicken-pot-pie-soup-creamy-comfort-in-every-spoonful/