Chicken Pot Pie Soup
This comforting chicken pot pie soup is creamy, hearty, and full of flavor, perfect for busy weeknights and family gatherings.
Ingredients
Main ingredients
- 1 lb cooked chicken, shredded (Use rotisserie chicken for convenience.)
- 4 cups chicken broth
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup frozen peas
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (Feel free to use fresh herbs if available.)
- Salt and pepper to taste
- 2 tablespoons flour (Optional, for thickening.)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the carrots, celery, and potatoes. Cook until softened, about 5-7 minutes.
- Stir in the flour (if using) and cook for another minute.
- Gradually add chicken broth, stirring constantly.
- Bring to a simmer and cook for about 15 minutes until potatoes are tender.
- Add shredded chicken, peas, thyme, salt, and pepper.
- Pour in heavy cream and stir to combine.
- Simmer for an additional 5 minutes, then serve hot.
Notes
Serve family-style, in a big pot placed in the center of the table. Great options for pairing include homemade biscuits or a simple green salad. Store leftovers in an airtight container for up to three days or freeze for up to three months.