Creamy Chicken Pot Pie Soup
This creamy chicken pot pie soup delivers classic comfort with tender chicken, hearty veggies, and a rich, velvety broth.
Equipment
- - Large soup pot
- - Knife & cutting board
- Measuring cups & spoons
- Wooden spoon
- Ladle
Ingredients
- - 1 tbsp olive oil
- - 1 medium onion diced
- - 3 garlic cloves minced
- - 2 carrots diced
- - 2 celery stalks diced
- - 1 lb cooked chicken breast shredded
- - 4 cups chicken broth
- - 1 cup frozen peas
- - 1 cup frozen corn optional
- - 1 cup heavy cream
- - 1 tsp dried thyme
- - 1 tsp dried rosemary
- - Salt & pepper to taste
- - 1 tbsp cornstarch optional
- - 2 tbsp water if thickening
- - Fresh parsley for garnish
Instructions
- Sauté onion, carrots, and celery in olive oil until softened.
- Add garlic and cook 1 more minute.
- Stir in chicken, broth, thyme, rosemary, salt, and pepper. Simmer.
- Add peas and corn. Simmer 10 more minutes.
- Pour in cream and cook until warmed through.
- Optional: Add cornstarch slurry to thicken.
- Taste and adjust seasoning.
- Garnish with parsley and serve hot.
Notes
- Use rotisserie chicken to save time
- Lighten it with milk or dairy-free alternatives
- Add potatoes or mushrooms for variety
- Lighten it with milk or dairy-free alternatives
- Add potatoes or mushrooms for variety