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–+ servings
Bowl of easy chicken pot pie soup with vegetables and herbs

Chicken Pot Pie Soup

A comforting and hearty soup featuring tender chicken, hearty vegetables, and a creamy broth, perfect for weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1 lb boneless, skinless chicken breasts provides protein and substance
  • 1 cup carrots, diced adds sweetness and color
  • 1 cup celery, diced contributes texture and flavor
  • 1 cup onion, diced enhances the base flavor
  • 3 cloves garlic, minced adds aromatic depth
  • 4 cups chicken broth provides moisture and flavor
  • 1 cup heavy cream offers creaminess and richness
  • 1 teaspoon dried thyme gives a fragrant herb flavor
  • 1 leaf bay leaf adds a subtle, earthy flavor
  • to taste Salt and pepper enhances overall seasoning
  • 2 cups frozen peas adds sweetness and a pop of color
  • 1 cup biscuits or pie crust optional, for topping

Instructions
 

Preparation

  • Start by preparing your chicken. Place the boneless, skinless chicken breasts into a large pot and add enough water to cover them. Heat over medium-high until boiling, then reduce to a simmer until the chicken is cooked through and can be easily shredded with a fork.
  • Once cooked, remove the chicken from the pot and set it aside. Reserve the broth for later use. When the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.

Cooking the Soup

  • In the same pot, add diced carrots, celery, and onion. Cook them over medium heat until they soften, stirring occasionally.
  • Stir in the minced garlic and let it cook for about a minute, being careful not to burn it.
  • Pour in the reserved chicken broth and bring the mixture back to a boil.
  • Add the heavy cream to the pot, stirring to combine until the mixture is smooth.
  • Season the soup by adding the dried thyme, bay leaf, salt, and pepper.
  • Incorporate the shredded chicken and frozen peas into the pot and stir well.
  • If using biscuits or pie crust, prepare them according to package instructions and serve them alongside the soup.

Notes

This soup is perfect for leftovers, storing well in the refrigerator for up to 3 days. It can also be frozen for about 3 months. When reheating, do so on low heat for best results.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g
Keyword Chicken Pot Pie Soup, comfort food, Easy Recipes, Soup Recipe, weeknight dinner
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