Chicken Pot Pie Soup
A warm and hearty Chicken Pot Pie Soup that combines classic flavors of a traditional pot pie into a creamy, comforting soup, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use fresh, high-quality chicken.
- 1 cup carrots, diced Fresh or frozen carrots can be used.
- 1 cup celery, diced Clean and chop into small pieces.
- 1 cup potatoes, diced Any type of potato works well.
- 1 medium onion, chopped Chop finely for better flavor integration.
- 4 cups chicken broth Use low-sodium broth for better control of saltiness.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 tsp garlic powder
- 1 tsp thyme Dried thyme can be used.
- to taste Salt and pepper Adjust based on preference.
- Biscuits for serving Freshly baked biscuits complement the soup.
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add the chopped onion, diced carrots, and diced celery to the pot and sauté for about 5-7 minutes until soft.
- Introduce the diced chicken breast into the pot, season with salt and pepper, and cook until the chicken is no longer pink, about 5 minutes.
- Stir in the diced potatoes, chicken broth, garlic powder, thyme, and additional seasoning if desired.
- Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20-25 minutes until the potatoes are tender.
- After the potatoes are cooked, stir in the heavy cream and heat through for a couple of minutes. Adjust seasoning if needed.
- Ladle the warm soup into bowls and serve alongside freshly baked biscuits.
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Notes
For a vegetarian option, swap chicken for chickpeas or mushrooms and use vegetable broth. Feel free to customize with seasonal vegetables. Store leftovers in an airtight container; it's even better the next day!