Easy Chicken Pot Pie Soup
Servings: 4
A delicious and easy chicken pot pie soup recipe, that's creamy, cozy & loaded with chicken, potatoes, carrots and peas.
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Ingredients
- 4 tbsp unsalted butter alternatively you can use 4 tbsp olive oil
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup all purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 1/2 cups chopped yellow potatoes about 2 small potatoes
- 2 skinless, boneless chicken breasts
- 1 cup frozen peas
- fresh thyme and ground pepper to garnish
Instructions
- To a large soup pot add the butter. Turn to medium-high heat and once melted add diced onion, diced celery, chopped carrot and garlic cloves. Cook 6-8 minutes, stirring occasionally, until vegetables are softened.
- Stir in all spices (salt, pepper, dried thyme & dried rosemary) and cook until fragrant, about 1 minute.
- Stir in flour until everything is coated; cook for about 1 minute, stirring occasionally. Then gradually add in chicken broth and milk, stirring until fully combined.
- Turn to high heat and bring the soup to a boil. Then, turn to medium-low heat and keep at a simmer. Once simmering, add in the chicken breast and potatoes, making sure the chicken is covered by the broth (so just stir / push them down to the bottom). Simmer the soup partially covered with the pot lid for about 20-22 minutes or until the chicken breast is fully cooked. Turn the heat off.
- Once the chicken is fully cooked, remove to a cutting board and shread with two forks (alternatively you can cut the chicken breast into bite-sized pieces with a knife).
- Add the chicken back to the pot along with the peas, stir and adjust seasoning with more salt and pepper if needed. If you like more broth in your soup, add one more cup to the pot. Let the soup sit for a few minutes with the lid on to warm the peas and then serve topped with fresh thyme and more ground pepper if desired.
Notes
- Want to make this soup EVEN EASIER?! Add 2-3 cups of cooked, shredded rotisserie chicken (store-bought) and skip cooking the chicken in the soup. Just warm for 5-10 minutes in the soup instead.
- This soup can absolutely be meal-prepped too. Make one day and it will keep in the fridge for up to 3 days. Simply reheat on medium-low on the stove for about 5-10 minutes.
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