Chicken Pot Pie Soup
This warm, creamy soup captures all the delightful flavors of a classic chicken pot pie while being much easier to make, ready in under 30 minutes.
Ingredients
For the chicken
- 1 lb chicken breast, diced
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 large onion, chopped
- 1 cup frozen peas
For the sauce
- 4 cups chicken broth (low sodium recommended)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onions, carrots, and celery; cook until softened, about 5 minutes.
- Stir in the diced chicken and cook until no longer pink, which should take about 5 minutes.
- Add the diced potatoes, chicken broth, garlic powder, thyme, salt, and pepper; bring to a boil.
- Reduce the heat and let it simmer until the potatoes are tender, around 15 minutes.
- Stir in the heavy cream and frozen peas, allowing the soup to simmer for another 5 minutes until the peas are heated through.
- Adjust seasoning to taste and serve hot.
Notes
Use leftover roasted chicken for quicker preparation. Feel free to swap in any other vegetables you have on hand! For the best flavor, use homemade chicken broth if possible. You can add a splash of lemon juice for a fresh zing. For a low-carb version, replace the potatoes with cauliflower. Make it dairy-free by using coconut cream and vegetable broth instead. Store leftovers in an airtight container for up to 3 days. You can freeze the soup for up to 2 months, just be sure to leave out the peas, adding them when you reheat.