Chicken Pot Pie Soup
A heartwarming and creamy chicken pot pie soup that blends tender chicken, vibrant vegetables, and rich broth, perfect for cozy dinners.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Poached in broth for added flavor, if possible.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 3 cups chicken broth Use low-sodium for better control of seasoning.
- 1 cup half-and-half Stir in for creaminess at the end.
- 2 cups frozen peas Add near the end to retain color and sweetness.
- 1 tsp garlic powder
- 1 tsp thyme Fresh thyme can be used for a better flavor.
- to taste Salt and pepper
- as desired Biscuits for serving Pair for dipping in the soup.
Instructions
Preparation
- Start by preparing your ingredients: dice the carrots, celery, and onions.
Cooking
- In a large pot, combine the cooked and shredded chicken breast with the diced carrots, celery, and onions.
- Pour in the chicken broth and add the garlic powder, thyme, salt, and pepper. Stir well to combine.
- Place the pot over medium heat and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes.
- After 20 minutes, stir in the half-and-half and frozen peas, cooking for an additional 10 minutes on low heat.
- Serve hot, generously ladled into bowls with warm biscuits on the side.
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Notes
For thicker soup, use a slurry with flour and water. Add red pepper flakes for a spicy kick. To freeze, do so before adding half-and-half and peas.