Chicken Pot Pie Soup
A cozy, creamy soup that combines the rich flavors of a traditional chicken pot pie, perfect for family gatherings and busy weeknights.
Ingrédients
Main Ingredients
- 1 lb chicken breast, diced Can substitute with turkey or chickpeas for vegetarian option.
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup peas (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth Homemade or store-bought.
- 1 cup heavy cream Can be replaced with low-fat milk for a healthier option.
- 2 cups potatoes, diced
- 1/2 cup flour Use cornstarch mixed with water for a gluten-free version.
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
Preparation
- Gather and prep all your ingredients. Dice the chicken breast, chop the vegetables, and mince the garlic.
Cooking Base
- In a large pot, melt the butter over medium heat. Add the diced onions, chopped carrots, and celery. Cook until they soften, about 5-7 minutes.
Add Chicken and Garlic
- Stir in the minced garlic and seasoned chicken. Cook until the chicken is no longer pink, about 5 minutes.
Incorporate Flour
- Stir in flour, allowing it to be absorbed. Cook for about 2 minutes to eliminate the raw flour taste.
Add Broth and Potatoes
- Pour in the chicken broth and diced potatoes. Bring to a boil, then reduce the heat to a simmer.
Simmer
- Let the soup simmer for about 15 minutes or until the potatoes are fork-tender.
Stir in Cream and Peas
- Once the potatoes are tender, stir in the heavy cream, peas, thyme, salt, and pepper.
Final Simmer
- Allow the soup to simmer for an additional 5 minutes.
Serve
- Serve hot in bowls. Garnish with fresh herbs or a sprinkle of black pepper.
Notes
For best flavor, avoid rushing cooking the vegetables and make sure to not overcook the chicken for tenderness.