Name: Delicious Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons butter – adds richness to the soup base; 1 small onion, diced – brings a mild, aromatic flavor; 2 cloves garlic, minced – essential for depth of flavor; 2 large carrots, diced – adds a touch of sweetness and color; 2 celery stalks, diced – for added crunch and flavor; 1 cup frozen peas – a classic addition to any pot pie recipe; 1 cup frozen corn – for a touch of sweetness; 2 cups diced cooked chicken breast – rotisserie chicken works great here; 4 cups chicken broth – the base of our flavorful soup; 1 cup heavy cream – makes the soup creamy and luscious; 2 tablespoons flour (optional, for a thicker consistency); 1 teaspoon dried thyme – enhances the savory flavor; 1 teaspoon dried rosemary – adds an herby depth; Salt and black pepper to taste; Fresh parsley (optional, for garnish)

Description

This creamy, hearty soup captures the essence of a traditional chicken pot pie.

Ingredients

Scale

2 tablespoons butter – adds richness to the soup base
1 small onion, diced – brings a mild, aromatic flavor
2 cloves garlic, minced – essential for depth of flavor
2 large carrots, diced – adds a touch of sweetness and color
2 celery stalks, diced – for added crunch and flavor
1 cup frozen peas – a classic addition to any pot pie recipe
1 cup frozen corn – for a touch of sweetness
2 cups diced cooked chicken breast – rotisserie chicken works great here
4 cups chicken broth – the base of our flavorful soup
1 cup heavy cream – makes the soup creamy and luscious
2 tablespoons flour (optional, for a thicker consistency)
1 teaspoon dried thyme – enhances the savory flavor
1 teaspoon dried rosemary – adds an herby depth
Salt and black pepper to taste
Fresh parsley (optional, for garnish)

Instructions

To kick things off, grab a large pot and melt the butter over medium heat. Add the diced onion and minced garlic. Stir them well and sauté for about 3-4 minutes until the onion transforms into a soft, translucent mass.
Add the diced carrots and celery to the pot. Allow them to cook for another 5 minutes, stirring occasionally.
If you prefer a heartier soup, sprinkle 2 tablespoons of flour over the softened vegetables and stir well, allowing the flour to cook for 1-2 minutes.
Slowly pour the chicken broth into the pot while stirring to avoid lumps. Bring this savory mixture to a gentle boil, then lower the heat and let it simmer for about 10 minutes.
Mix in the frozen peas, corn, and diced chicken. Sprinkle in the dried thyme and rosemary. Allow the soup to simmer for an additional 5 minutes.
Pour in the heavy cream and season with salt and black pepper. Stir gently to combine everything, letting the soup warm through.
Ladle the soup into bowls and garnish with fresh parsley. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 400 kcal
Sodium: 800 mg
Protein: 25 g