Description

This Chicken Pot Pie Soup is a comforting and hearty dish that combines tender shredded chicken with classic pot pie vegetables in a creamy, flavorful broth. Perfect for a cozy meal, it captures all the nostalgic flavors of a traditional chicken pot pie in a warming soup format, making it quick and easy to prepare in just 45 minutes.

Ingredients

Protein

3-4 boneless, skinless chicken breasts

Vegetables

2 cloves garlic, minced
1 medium onion, diced
2 carrots, chopped
2 celery stalks, sliced
1 cup frozen peas

Liquids & Dairy

4 cups low-sodium chicken broth
1 cup heavy cream (or whole milk)
Olive oil (for sautéing)

Herbs & Seasonings

1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste

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Instructions

Prepare ingredients: Gather all the ingredients on your countertop to have everything ready and ensure smooth cooking.
Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped carrots, and sliced celery. Sauté these ingredients until fragrant and tender, about 5 minutes.
Add chicken and broth: Place the chicken breasts into the pot and pour in the low-sodium chicken broth. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Simmer chicken: Reduce the heat to low, cover the pot with a lid, and simmer for about 20 minutes, or until the chicken is fully cooked through.
Shred chicken and add cream: Remove the cooked chicken breasts from the pot and shred them using two forks. Stir in the heavy cream (or whole milk), dried thyme, and dried parsley into the soup. Return the pot to a gentle simmer.
Combine peas and chicken: Add the frozen peas and shredded chicken back into the pot. Cook for another 5 minutes or until the peas are heated through. Season with salt and pepper to taste.
Serve: Ladle the hot soup into bowls and enjoy your comforting Chicken Pot Pie Soup.

Notes

For a lighter version, use whole milk instead of heavy cream.
You can add a splash of white wine along with the broth for extra depth of flavor.
Feel free to add other classic pot pie vegetables like potatoes or mushrooms if desired.
Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
To make it gluten-free, ensure the chicken broth is gluten-free certified.