Chicken Pot Pie Soup
A creamy and comforting soup that captures the essence of chicken pot pie in a quick and easy recipe, perfect for cold days.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
- 4 cups chicken broth For a richer taste, use homemade broth.
- 1 cup potatoes, diced Cut into similar sizes for even cooking.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion chopped
- 2 cloves garlic, minced
- 1 cup heavy cream Can substitute with coconut milk for a dairy-free version.
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery; sauté until vegetables are tender.
- Stir in the potatoes and cook for another 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer until potatoes are cooked through, about 10-15 minutes.
- Stir in the shredded chicken, heavy cream, thyme, salt, and pepper.
- Cook for an additional 5 minutes until heated through.
Serving
- Ladle the hot soup into bowls. Add a bit of chopped parsley on top.
- Serve with crusty bread or a simple biscuit.
Storage
- Let the soup cool to room temperature. Put it in an airtight container.
- Store in the fridge for up to 3 days. To freeze, cool fully and freeze in a freezer-safe container for up to 3 months.
- Thaw in the fridge overnight and reheat on the stove.
Notes
For a twist, add peas or corn for more veggies. If the soup is too thick, add a little more chicken broth. Heat gently after adding cream so it does not split.
