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Chicken Pot Pie Soup Recipe

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Ingredients
  

  • Ingredients
  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 onion finely chopped
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 2 medium potatoes diced
  • 1 cup frozen peas
  • 1 cup sliced mushrooms
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup flour
  • 2 cloves garlic minced
  • 1 tsp thyme fresh or dried
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Instructions
 

  • Cooking Instructions
  • Begin by finely chopping the onion, slicing the carrots, chopping the celery, and dicing the potatoes. Set aside.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables are softened.
  • Add the chicken pieces to the pot, cooking until they are no longer pink in the center, about 5-6 minutes.
  • Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 12-15 minutes or until the potatoes are tender.
  • In a separate bowl, whisk together the flour and heavy cream until smooth. Gradually add this mixture to the soup, stirring to thicken it.
  • Season the soup with minced garlic, thyme, salt, and pepper to taste. Stir in the shredded cooked chicken, frozen peas, and mushrooms. Let it simmer for an additional 5 minutes to heat everything through.
  • Taste and adjust the seasoning if necessary. Serve hot in bowls, garnished with fresh parsley, and enjoy!
  • For extra tips, consider making this soup a day ahead, as the flavors will deepen and meld beautifully overnight.
  • If you want to add a bit of crunch, serve it with some crusty bread or biscuits on the side. Feel free to experiment with other vegetables or spices to make the recipe your own, and don't forget to reserve some for leftovers—this soup is just as delicious the next day!