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Chicken Pot Pie Soup

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A comforting and creamy soup capturing the essence of traditional chicken pot pie, perfect for cold days.

Ingredients

Scale
  • 1 lb cooked chicken, shredded
  • 2 cups mixed vegetables (carrots, peas, corn, etc.)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons flour
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic, sautéing until soft and fragrant.
  3. Sprinkle in the flour and cook for about a minute to remove the raw flour taste.
  4. Gradually pour in the chicken broth, stirring until well combined.
  5. Add the mixed vegetables, thyme, salt, and pepper, and stir well.
  6. Let the mixture simmer for about 15 minutes until the vegetables are tender.
  7. Stir in the shredded chicken and heavy cream, bringing the soup to a gentle boil.
  8. Reduce heat and let it simmer for another 5-10 minutes. Serve warm and enjoy!

Notes

Garnish with fresh parsley or paprika. Serve with crusty bread or biscuits. Store leftovers in an airtight container for up to three days.

Nutrition

Find it online: https://www.simplefamilydishes.com/chicken-pot-pie-soup-3/