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Deliciously Creamy Chicken Pot Pie Soup You’ll Love

Deliciously Creamy Chicken Pot Pie Soup You’ll Love made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 4 cups low-sodium chicken broth
  • 2 cups Yukon gold potatoes diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • Salt to taste
  • Fresh parsley chopped (for garnish)

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
  • Stir in the minced garlic, diced carrots, and celery. Cook for another 4-5 minutes until the vegetables begin to soften.
  • Add the chicken pieces to the pot, seasoning them with thyme, rosemary, and black pepper. Cook for about 5-7 minutes until the chicken is browned on all sides.
  • Pour in the chicken broth and add the diced potatoes. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
  • In a small bowl, mix the flour with a few tablespoons of the soup broth to create a slurry. Stir this mixture back into the soup to thicken it.
  • Slowly pour in the heavy cream, stirring continuously to combine. Allow the soup to simmer for an additional 5 minutes until it thickens further.
  • Stir in the frozen peas, and let the soup cook for another 3 minutes. Adjust the seasoning with salt to taste.
  • Serve hot, garnished with fresh parsley for a pop of color and flavor.