Chicken Pot Pie Soup
Cozy up with a bowl of Chicken Pot Pie Soup, a comforting twist on the classic pot pie that combines rich, creamy flavors with hearty, wholesome ingredients—all in a single pot. Tender shredded chicken, vibrant carrots and celery, and sweet pops of peas are simmered in a luscious broth thickened with milk and flour, then finished with a splash of heavy cream for added indulgence. Infused with aromatic thyme and a hint of garlic, this soup delivers all the nostalgia of pot pie without the crust. Perfect for chilly evenings, it’s ready in under an hour and ideal for feeding a crowd. Garnish with fresh parsley and savor the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1.5 pounds chicken breast
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 0.333 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Heat a large pot over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is hot, add the chicken breasts. Sear the chicken on both sides until browned, about 5-6 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, reduce the heat to medium and add 4 tablespoons of unsalted butter.
Add the diced onion, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir to combine. Cook for about 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth and milk, ensuring there are no lumps.
Add the browned chicken breasts back into the pot.
Add the dried thyme, bay leaf, salt, and black pepper.
Bring the soup to a simmer, reduce the heat to low, and cover. Cook for 20-25 minutes until the chicken is cooked through.
Remove the chicken from the pot, shred it using two forks, and discard any bones or skin if necessary.
Return the shredded chicken to the pot along with the frozen peas and heavy cream.
Simmer for another 5 minutes to heat through and blend the flavors.
Discard the bay leaf.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 158 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
