Print

Chicken Pot Pie Soup

Print Recipe

A comforting and hearty soup that combines the flavors of a traditional chicken pot pie with the simplicity of a soup, perfect for cozy nights.

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 the diced onion and minced garlic; sauté for about 3-4 minutes until the onion is soft and translucent.
  3. Add the diced carrots and celery; cook for another 5 minutes.
  4. If desired, sprinkle in the flour, stirring for 1-2 minutes to remove the raw flour taste.
  5. Pour in the chicken broth while stirring; bring to a boil, then reduce heat and let simmer for 10 minutes.
  6. Stir in the peas, corn, diced chicken, thyme, and rosemary; let simmer for another 5 minutes.
  7. Pour in the heavy cream, and season with salt and black pepper to taste; stir to combine and heat the soup through.
  8. Serve hot, garnished with fresh parsley if desired.

Notes

Pair with warm bread or a fresh salad for a complete meal. Can also be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.

Nutrition

Find it online: https://techhommy.com/chicken-pot-pie-soup/