Description
This Chicken Pot Pie Soup captures the essence of a classic pot pie—tender chicken, soft vegetables, creamy sauce—but in a fraction of the time. It’s a weeknight hero, a lunchtime legend, and the answer to ‘what’s for dinner?’ when you’re fresh out of patience.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cubed
1 yellow onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 cup frozen peas
1 cup frozen corn
1 tsp dried thyme
1/2 tsp dried rosemary
6 cups chicken broth
1 cup heavy cream or half-and-half
1/3 cup all-purpose flour
3 tbsp butter or olive oil
Salt and black pepper to taste
Instructions
1. 1. In a large pot or Dutch oven, heat the butter or oil over medium-high heat. Season the cubed chicken with salt and pepper and cook until no longer pink, about 5–7 minutes. Remove and set aside.
2. 2. In the same pot, add the onion, carrots, and celery. Cook until the onions are translucent and the veggies begin to soften, about 5 minutes. Add the garlic, thyme, and rosemary and cook for another minute until fragrant.
3. 3. Sprinkle the flour over the vegetable mixture and stir constantly for about 1–2 minutes to cook out the raw flour taste.
4. 4. Slowly pour in the chicken broth, scraping up all the browned bits from the bottom of the pot. Bring to a simmer and let it cook for 10–15 minutes until the carrots are tender.
5. 5. Return the cooked chicken to the pot. Stir in the frozen peas and corn. Finally, reduce the heat to low and stir in the heavy cream. Heat through but do not boil. Season with additional salt and pepper to taste.
Notes
Let the soup cool completely before storing. Transfer it to an airtight container. It will keep in the refrigerator for 3–4 days. Reheat gently on the stovetop over low heat, stirring occasionally. The cream can separate if you blast it with high heat, so patience is key. You can also freeze it for up to 3 months, though the texture of the cream-based broth may change slightly upon thawing. It’s still delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg