Chicken Pot Pie Soup
A hearty and creamy chicken pot pie soup that wraps you in cozy comfort, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
Cooking
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery; cook until soft.
- Stir in garlic and cook for another minute until aromatic.
- Add chicken broth, chicken, potatoes, thyme, salt, and pepper; bring to a boil.
- Reduce heat and let it simmer for 15-20 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the flour mixed with a little water to thicken the broth, then add cream and peas.
- Simmer for another 5-10 minutes until creamy and thickened. Serve warm and enjoy!
Notes
For a thicker consistency, let it simmer a bit longer. This soup can also be made ahead of time and tastes better as it sits. Leftovers can be stored in an airtight container in the fridge for 3-4 days.