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Creamy Chicken Pot Pie Soup

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A hearty and comforting soup that captures the flavors of traditional chicken pot pie without the fuss of pie crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless, skinless chicken breasts or thighs Easily shredded for a tender bite.
  • 2 cups Chopped carrots For flavor and color.
  • 2 cups Chopped celery For flavor.
  • 1 cup Frozen peas Adds freshness.
  • 4 cups Chicken broth Enhances the chicken flavor.
  • 1 cup Heavy cream or milk alternative Adds a lush, creamy texture.
Herbs and Spices
  • 1 tsp Thyme For flavor.
  • 2 leaves Bay leaves For flavor.
  • 1 tsp Salt To taste.
  • 1 tsp Pepper To taste.

Method
 

Preparation
  1. Heat a splash of olive oil in a large pot over medium heat.
  2. Add chopped onions, celery, and carrots and cook until softened.
  3. Toss in the chicken pieces, searing them until lightly browned.
  4. Gradually add the chicken broth and bring to a simmer.
  5. Stir in thyme, bay leaf, salt, and pepper. Let it simmer for about 15 minutes.
  6. Slowly add in the cream or milk, stir to combine and let everything meld for another 5 minutes.
  7. Remove from heat, take out the bay leaf, and enjoy your soup.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g

Notes

Serve garnished with fresh parsley or thyme, with warm bread or flaky biscuits on the side. Store leftovers in airtight containers; refrigerate for up to three days or freeze for up to three months.
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