Name: Chicken Pot Pie Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 3 carrots, diced; 2 celery stalks, diced; 3 cups cooked chicken, shredded (rotisserie chicken works great); 4 cups chicken broth; 1 cup heavy cream or half-and-half; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; 1 cup frozen peas; 1/2 cup all-purpose flour (optional, for thickening); 1 sheet of puff pastry or pie crust (optional, for topping)

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
3 cups cooked chicken, shredded (rotisserie chicken works great)
4 cups chicken broth
1 cup heavy cream or half-and-half
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup frozen peas
1/2 cup all-purpose flour (optional, for thickening)
1 sheet of puff pastry or pie crust (optional, for topping)

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Instructions

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery, and cook until soft and fragrant, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.
Add the Chicken and Broth: Mix in shredded cooked chicken and pour in the chicken broth. Bring to a gentle boil, then reduce to simmer.
Thicken the Soup: If desired, whisk the flour with a small amount of cold water to make a slurry and slowly add to the simmering soup, stirring constantly. Cook for a few minutes until thickened.
Add Cream and Seasonings: Stir in heavy cream or half-and-half, dried thyme, rosemary, salt, and pepper. Simmer on low for about 10 minutes to meld flavors.
Add the Peas and Final Touches: Stir in frozen peas and cook for 3-5 minutes. Taste and adjust seasonings. Optionally, top with puff pastry or pie crust and bake until golden for extra comfort.

Notes

For a gluten-free version, omit the flour or use a gluten-free thickener like cornstarch.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
You can customize the vegetables with diced potatoes, corn, or green beans.

Author: Emma Bloomfield
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Comfort Food

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 290 Kcal
Sugar: 6g
Sodium: 820mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 18g
Cholesterol: 80mg