Creamy Chicken Pot Pie Soup
A delightful twist on the classic pot pie, this warm soup features shredded chicken, veggies, and a rich, creamy broth, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 1 pound cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon flour (optional for thickness)
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onions, carrots, celery, and potatoes. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
- Add flour (optional): If you wish to thicken the soup, stir in the flour and cook for 1 minute, ensuring it’s well incorporated with the vegetables.
- Pour in broth: Add the chicken broth to the pot and bring it to a boil. The broth will help combine all the flavors beautifully.
- Incorporate chicken and cream: Reduce the heat and stir in the shredded chicken, heavy cream, dried thyme, salt, and pepper. Allow the soup to simmer for 10-15 minutes until everything is heated through and well combined.
- Adjust seasoning: Taste and adjust the seasoning if necessary before serving. A sprinkle of fresh parsley on top adds a lovely touch.
Notes
Use rotisserie chicken to save time; it adds great flavor. For a lighter option, substitute heavy cream with half-and-half. Feel free to add peas or corn for extra veggies.