Chicken Pot Pie Soup
A delightful twist on the classic chicken pot pie, offering the same comforting flavors in a cozy soup perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb chicken breast (diced) Feel free to use rotisserie chicken as a shortcut.
- 4 cups chicken broth
- 2 cups potatoes (peeled and diced) Can substitute with other vegetables.
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup frozen peas
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 cup heavy cream Adjust the amount for desired creaminess level.
- 2 tablespoons olive oil For sautéing.
- to taste salt and pepper For seasoning.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
Preparation
- Sauté the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until softened.
- Add the diced chicken to the pot. Cook until the pieces are browned, locking in those delicious flavors.
- Stir in the diced potatoes, carrots, and celery to the mix. Cook for just a few minutes to let the veggies sweat.
- Pour in the chicken broth, stirring everything together as you bring it to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Incorporate the peas, heavy cream, dried thyme, and rosemary. Stir until combined and heat through.
- Season with salt and pepper to your taste, then serve piping hot.
Notes
Garnish with fresh parsley or sprinkle some crushed crackers on top for an added crunch. It’s also fabulous served in a bread bowl.