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–+ servings
Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup Ready in 30 Minutes!

This Chicken Pot Pie Soup is a comforting dish that combines tender chicken and vibrant vegetables in a creamy broth, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil Adds moisture and richness; substitute with butter for a different flavor.
  • 1 medium Onion Provides aromatics and sweetness; can replace with shallots for a milder taste.
  • 2 cloves Garlic Adds depth and flavor; use garlic powder if fresh is unavailable.
  • 2 medium Carrots Brings sweetness and color; substitute with parsnips for a different flavor profile.
  • 2 stalks Celery Contributes crunch and flavor; can omit or increase carrots instead.
  • 2 cups Cooked Chicken Breast Main protein source; can substitute with turkey or shredded tofu.
  • 4 cups Low-Sodium Chicken Broth Base of the soup providing flavor; use vegetable broth for vegetarian option.
  • 1 cup Frozen Peas Adds a pop of sweetness and texture; substitute with corn for variety.
Seasoning
  • 1 teaspoon Dried Thyme Herb for flavor depth; use rosemary or Italian seasoning as alternatives.
  • ½ teaspoon Dried Rosemary Complements the soup's savory notes; omit if unavailable.
  • Salt and Pepper Essential for seasoning to taste; adjust according to preference.
Creaminess
  • ½ cup Heavy Cream or Milk Adds creaminess to the broth; substitute with half-and-half or plant-based milk.
  • ¼ cup All-Purpose Flour Thickens the soup; can use cornstarch as a gluten-free alternative.
Garnishing
  • 2 tablespoons Fresh Parsley For garnish, adding freshness and color; substitute with thyme or chives.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, warm 2 tablespoons of olive oil until shimmering to prepare the base for your Chicken Pot Pie Soup.
  2. Add 1 diced onion to the pot and sauté for about 3-4 minutes until it becomes translucent and fragrant. Stir in 2 cloves of minced garlic, cooking for an additional minute.
  3. Incorporate 2 diced carrots and 2 chopped celery stalks into the pot. Stir for about 5 minutes until they start to soften.
  4. Sprinkle in ¼ cup of all-purpose flour and stir well to coat the vegetables evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
  5. Gradually whisk in 4 cups of low-sodium chicken broth while stirring continuously. Increase the heat and bring the mixture to a simmer, about 3-4 minutes.
  6. Stir in 2 cups of shredded cooked chicken, 1 cup of frozen peas, 1 teaspoon of dried thyme, and ½ teaspoon of dried rosemary. Allow to simmer for 10 minutes.
  7. Combine ½ cup of heavy cream with an additional tablespoon of flour until smooth. Gradually stir this mixture into the pot and simmer for another 10-15 minutes.
  8. Taste and season your soup with salt and pepper. Ladle into bowls and finish with a sprinkle of fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat on the stovetop until warmed through.

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