Chicken Pot Pie Soup
A delightful twist on a classic comfort food, this Chicken Pot Pie Soup is packed with tender chicken, vibrant vegetables, and a creamy broth, perfect for cozy evenings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds flavor and sweetness
- 2 cloves garlic, minced For aromatic flavor
Vegetables
- 2 medium carrots, diced Adds sweetness and color
- 2 stalks celery, diced For crunch and flavor
- 1 cup frozen peas For a pop of color
- 1 cup frozen corn For sweetness
Main Ingredients
- 1 pound cooked chicken, cubed or shredded You can use rotisserie chicken for ease
- 4 cups chicken broth The base of the soup
- 1 cup heavy cream For creaminess
- 1 teaspoon dried thyme Adds herbaceous flavor
- 1 teaspoon dried rosemary Adds earthy flavor
- 1/4 cup all-purpose flour For thickening
- 1 1/2 cups refrigerated biscuit dough, cut into small pieces (optional) For a classic biscuit topping
Instructions
Cooking Instructions
- Heat the olive oil in a large pot over medium heat until warm.
- Add the diced onion and minced garlic and sauté for about 2-3 minutes until translucent.
- Toss in the diced carrots and celery and cook for about 5 minutes until they soft.
- Stir in the frozen peas and corn and mix well.
- Add the cooked chicken and combine it with the vegetable mixture.
- Pour in the chicken broth and bring to a gentle simmer.
- In a small bowl, whisk together the flour and cream until smooth, then add it to the pot while stirring.
- Season the soup with thyme, rosemary, salt, and pepper to taste.
- Continue to simmer for about 10-15 minutes until thickened to your desired consistency.
- If using, add the biscuit dough during the last 5 minutes of cooking.
- Remove from heat and serve warm with crackers or crusty bread.
Notes
To make the soup healthier, consider using low-sugar chicken broth or substituting heavy cream with coconut milk.