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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

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

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, garlic, carrots, and celery; sauté until vegetables are tender.
  3. Stir in the potatoes and cook for another 5 minutes.
  4. Pour in the chicken broth and bring to a boil.
  5. Reduce heat and let simmer until potatoes are cooked through, about 10-15 minutes.
  6. Stir in the shredded chicken, heavy cream, thyme, salt, and pepper.
  7. Cook for an additional 5 minutes until heated through.
Serving
  1. Ladle the hot soup into bowls. Add a bit of chopped parsley on top.
  2. Serve with crusty bread or a simple biscuit.
Storage
  1. Let the soup cool to room temperature. Put it in an airtight container.
  2. 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.
  3. 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.