Easy Creamy Chicken Pot Pie Soup
A creamy, hearty soup with all the flavors of chicken pot pie—without the crust!
Equipment
- - Large soup pot
- - Cutting board and knife
- - Measuring tools
- Ladle
Ingredients
- - 1 tbsp olive oil
- - 1 onion diced
- - 3 garlic cloves minced
- - 2 carrots diced
- - 2 celery stalks diced
- - 1 lb cooked chicken breast shredded
- - 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 optional
- - Fresh parsley for garnish
Instructions
- Sauté onion, carrot, and celery in oil (5–7 mins)
- Add garlic and cook 1 more min
- Stir in chicken, broth, herbs, salt, and pepper. Simmer
- Add peas and corn. Simmer 10 mins
- Add cream and heat through (5–10 mins)
- Optional: thicken with cornstarch slurry
- Adjust seasoning
- Serve hot, garnish if desired
Notes
- Add lemon juice to brighten flavor
- Freeze up to 3 months
- Reheat with a splash of broth or cream
- Freeze up to 3 months
- Reheat with a splash of broth or cream