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The BEST Chicken Pot Pie Soup

A comforting and creamy chicken pot pie soup loaded with tender chicken, fresh vegetables, and savory flavors that warm the heart.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 cup frozen peas

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant (about 3 minutes).
  2. Toss in the diced carrots, celery, and potatoes. Cook for another 5-7 minutes, stirring occasionally until the vegetables begin to soften.
  3. Add the cooked, shredded chicken along with the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to a simmer for about 15 minutes, allowing the flavors to meld.
  4. Stir in the heavy cream and the frozen peas, cooking for an additional 5 minutes until the soup is warmed through and thickened slightly.
  5. Ladle the soup into bowls, garnishing with fresh herbs if desired, and enjoy this delightful dish with crusty bread or your favorite side.

Notes

For added flavor, let the soup simmer longer if time allows. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage.