Chicken Pot Pie Soup
A creamy and cozy take on classic chicken pot pie, this soup is easy to prepare and packed with tender chicken and hearty vegetables.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Adds protein and heartiness.
- 1 cup potatoes, diced Provides a creamy texture.
- 1 cup carrots, diced Offers sweetness and color.
- 1 cup celery, diced Brings crunch to the soup.
- 1 cup onion, chopped Infuses savory flavor.
- 4 cups chicken broth Ties all the flavors together.
- 1 cup heavy cream For rich, velvety texture.
- 1 teaspoon dried thyme Classic pot pie flavor.
- 2 tablespoons olive oil For sautéing vegetables.
- to taste salt and pepper Essential for flavor.
- fresh parsley for garnish Adds freshness to presentation.
Instructions
Preparation
- Chop the onion, celery, carrots, and potatoes into small, even pieces.
- Shred the cooked chicken if it’s not already done.
- Gather your ingredients to streamline the cooking process.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, celery, and carrots; sauté until softened (about 3-5 minutes).
- Stir in the diced potatoes, dried thyme, and a sprinkle of salt and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender (approximately 10 minutes).
- Mix in the shredded chicken and heavy cream, stirring until combined and warmed through (about 5 minutes).
Serving
- Ladle the soup into bowls and sprinkle with fresh parsley.
- Enjoy it warm, perhaps with crusty bread for dipping!
Notes
Swap rotisserie chicken for quicker prep; sauté vegetables longer for deeper flavors. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.