Chicken Pot Pie Soup
A comforting and hearty soup that captures the rich flavors of classic chicken pot pie, perfect for chilly nights or rainy days.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use fresh or rotisserie chicken for quicker preparation.
- 1 cup carrots, diced Fresh carrots preferred for better flavor.
- 1 cup celery, diced Fresh celery adds crunch.
- 1 cup potatoes, diced Use waxy potatoes for better texture.
- 1 medium onion, chopped Can substitute with shallots for a milder taste.
- 4 cups chicken broth Low sodium recommended for better control over salt content.
- 1 cup heavy cream Can be substituted with coconut milk for a dairy-free version.
- 1 tsp garlic powder
- 1 tsp dried thyme Fresh thyme may provide a stronger flavor.
- Salt and pepper to taste
- Biscuits for serving Store-bought or homemade biscuits are perfect sides.
Instructions
Preparation
- Heat oil in a large pot over medium heat.
- Add chopped onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes until tender.
- Introduce the diced chicken, season with salt and pepper, and cook for approximately 5 minutes until no longer pink.
Cooking
- Add diced potatoes, chicken broth, garlic powder, and thyme, stirring to combine.
- Bring to a boil, then reduce heat to a simmer. Let cook uncovered for about 20 to 25 minutes until potatoes are fork-tender.
- Stir in heavy cream and heat through for a few minutes.
Serving
- Ladle warm soup into bowls and serve alongside biscuits.
- Optionally, garnish with fresh herbs or cheese.
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Notes
Store leftovers in airtight containers. Refrigerate for up to 3-4 days or freeze for up to 3 months. Thaw before reheating.