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Best Chicken Pot Pie Soup

A comforting blend of tender chicken, rich creamy broth, and hearty vegetables, perfect for chilly seasons.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups cooked and shredded chicken Use rotisserie or boil and shred
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 3 tablespoons all-purpose flour Can use a gluten-free substitute for thickening
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • to taste Fresh parsley for garnish Optional

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until the onion becomes translucent.
  2. Stir in the diced carrots and celery. Let them cook for 5-7 minutes until they start to soften.
  3. Sprinkle the flour over the sautéed vegetables and whisk until well combined. Cook for an additional minute to eliminate the raw flour taste.
  4. Gradually pour in the chicken broth, whisking continuously to avoid lumps.
  5. Add the shredded chicken and pour in the heavy cream. Stir well to combine everything.
  6. Toss in the frozen peas, dried thyme, salt, and pepper. Simmer on low heat for 10-15 minutes, allowing the flavors to meld and the soup to thicken.
  7. Garnish with fresh parsley if desired. Enjoy piping hot!

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stovetop over low heat, stirring occasionally.