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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup
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Warm up with this easy Chicken Pot Pie Soup recipe comfort food tested in my Texas kitchen So quick and delicious my kids love this Get the recipe

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup milk
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
  • Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute.
  • Pour in the chicken broth and bring to a simmer. Add the cooked and shredded chicken. Reduce the heat to low, cover, and simmer for 15 minutes.
  • Stir in the frozen peas and corn. Cook for another 5 minutes, or until the vegetables are heated through.
  • In a small bowl, whisk together the heavy cream, flour, and milk until smooth.
  • Slowly pour the cream mixture into the soup, stirring constantly to prevent lumps from forming. Cook for another 2-3 minutes, or until the soup has thickened to your desired consistency.
  • Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.

Notes

A comforting and creamy Chicken Pot Pie Soup recipe that captures the flavors of classic pot pie in a fraction of the time. Perfect for busy weeknights and picky eaters!

Find it online: https://familiesrecipes.com/chicken-pot-pie-soup-recipe/