Creamy Chicken Pot Pie Soup
This creamy soup captures all the comfort of chicken pot pie—without the crust! Easy, cozy, and full of flavor.
Equipment
- - Large pot
- - Cutting board
- - Knife
- - Wooden spoon
- Ladle
Ingredients
- - 1 tbsp olive oil
- - 1 medium onion diced
- - 3 garlic cloves minced
- - 2 carrots diced
- - 2 celery stalks diced
- - 1 lb cooked chicken breast
- - 4 cups chicken broth
- - 1 cup frozen peas
- - 1 cup heavy cream
- - 1 tsp dried thyme
- - 1 tsp dried rosemary
- - Salt & pepper to taste
- - 1 cup frozen corn optional
- - 1 tbsp cornstarch + 2 tbsp water optional
- - Fresh parsley for garnish
Instructions
- Heat oil in a pot. Sauté onion, carrots, celery for 5–7 mins.
- Add garlic. Cook for 1 min.
- Stir in chicken, broth, thyme, rosemary, salt, pepper. Simmer.
- Add peas and optional corn. Simmer 10 mins.
- Pour in cream and cook 5–10 mins.
- For thicker soup, stir in cornstarch slurry.
- Taste and adjust seasoning.
- Serve with fresh parsley.
Notes
- Use rotisserie chicken for convenience
- Coconut cream works great as a dairy-free option
- Add potatoes or mushrooms for a heartier meal
- Coconut cream works great as a dairy-free option
- Add potatoes or mushrooms for a heartier meal