Comforting Chicken Pot Pie Soup
A heartwarming dish that brings together the classic flavors of chicken pot pie in a cozy, soup format.
Equipment
- Large Pot or Dutch Oven
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
- 2 medium Carrots Chopped into small cubes.
- 2 stalks Celery Diced.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 cup Frozen Peas No chopping required.
- 4 cups Low-Sodium Chicken Broth Base of the soup.
- 1 cup Heavy Cream For a creamy texture.
- 1 teaspoon Fresh Thyme Leaves Adds flavor.
- to taste Salt and Pepper For seasoning.
- 2 tablespoons Unsalted Butter For sautéing vegetables.
- 1/4 cup All-Purpose Flour Thickening agent.
Instructions
- Gather all ingredients and prepare them by chopping the chicken, vegetables, and herbs.
- Melt butter in a large pot over medium heat.
- Add onion and garlic, sauté for 3-5 minutes until translucent.
- Add diced carrots and celery, cook for an additional 5 minutes.
- Add chicken pieces, cook until white on all sides (5-7 minutes).
- Sprinkle in flour, stir to combine, and cook for 2 minutes.
- Gradually pour in chicken broth while stirring to prevent lumps.
- Bring to a simmer, then reduce heat and add peas and thyme.
- Simmer for 15-20 minutes, stirring occasionally.
- Stir in heavy cream, season with salt and pepper to taste.
- Remove from heat and let rest before serving.
- Serve in warm bowls, garnished with fresh herbs if desired.
Notes
For variations, consider adding lemon juice, cayenne pepper, or different vegetables based on preference.