This creamy chicken soup combines all the beloved flavors of traditional chicken pot pie into a hearty, satisfying dish that’s perfect for family dinners or a cozy lunch.
Ingredients
Scale:
1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
1 cup carrots, diced
1 cup celery, diced
1 cup onion, diced
1 cup frozen peas
1 cup potatoes, diced (optional)
4 cups chicken broth, preferably low-sodium
1 cup heavy cream
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1/4 cup all-purpose flour
Biscuits or pie crust for serving (optional)
Instructions
In a large pot over medium heat, add olive oil. Once hot, add the diced chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onions, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the sautéed vegetables, stirring well to combine. Cook for 1-2 minutes, stirring continuously.
Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring to a gentle simmer, allowing it to thicken slightly.
Add the cooked chicken back into the pot along with the diced potatoes (if using), thyme, rosemary, salt, and pepper. Allow the soup to simmer for about 15-20 minutes until the potatoes are tender.
Stir in the heavy cream and frozen peas. Cook for an additional 5 minutes until heated through.
Ladle the soup into bowls and serve hot. Optionally, serve with warm biscuits or pie crust on the side.
