Creamy Chicken Pot Pie Soup
This creamy, savory soup tastes like chicken pot pie in a bowl, featuring tender chicken, veggies, and heavy cream for a deliciously comforting meal.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced or use cooked rotisserie chicken for a shortcut
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3–4 medium potatoes, peeled and diced (Yukon gold or russet)
- 4 cups chicken broth low-sodium recommended
- 1 cup heavy cream
Cooking Essentials
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour see gluten-free note
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until softened and translucent, about 5–7 minutes.
- Add the diced chicken to the pot and cook, stirring occasionally, until it is no longer pink on the outside (about 4–6 minutes).
- Sprinkle 3 tablespoons of flour over the mixture and stir constantly for about 1 minute to cook the raw flour taste and form a light roux.
Cooking
- Gradually pour in 4 cups of chicken broth while stirring to combine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom.
- Add the diced potatoes, 1 teaspoon of dried thyme, and salt and pepper to taste. Simmer until the potatoes are tender, approximately 12–15 minutes.
- Stir in 1 cup of heavy cream and let the soup simmer for 2–4 minutes to meld flavors and thicken slightly. Adjust seasoning as needed.
Serving
- Serve hot, garnished with fresh chopped parsley.
Notes
For a quicker version, use cooked shredded chicken. Gluten-free: replace flour with a cornstarch slurry. Lighter dairy options include half-and-half or whole milk.