This Chicken Pot Pie Soup is a super simple, staple comfort food! It’s awesome during the cold fall and winter months, I love cozying up with a bowl during the chilly holiday season!
A delicious soup recipe that is comforting and amazing! This Homemade Chicken Pot Pie Soup Recipe is a hearty soup recipe full of vegetables and chicken. It’s a retake on the classic pot pie except so much easier to make. It’s a completely homemade soup with good for you ingredients that is bursting with flavor. Make this soup for dinner tonight!
Some people want an endless summer, but not me. I’m one of those fall-starts-on-September-1st people, who happily dons a fuzzy sweater and sips on soup while it’s still 80 degrees outside because, well, in my opinion, this is the best time of year.
I start gearing up about mid-August so when the calendar finally turns it’s full-steam ahead into fall colors, fall clothing, and, of course, fall cooking.
Chicken Pot Pie Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 540kcal
Ingredients:
- 4 sprigs fresh thyme
- 2 cups frozen peas
- 2 tablespoons chopped fresh parsley
- 1/4 cup heavy cream
- 4 slices toasted bread
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 32 ounces chicken stock
- 1 pound boneless skinless chicken breasts cubed
- 1 small onion diced
- 3 medium carrots sliced into coins
- 2 small Yukon gold potato cut into small chunks
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the cubed chicken and cook it until it’s no longer pink on the outside. Add the onion and cook it with the chicken until it starts to soften. Add the carrots, potatoes, and garlic and stir it all together.
- Add the butter to the pan, stirring until it’s melted. Sprinkle the flour over the top of the chicken and vegetables and stir. Add the chicken stock, turn the heat to high and bring the soup to a boil. Lower the heat and keep the soup at a constant simmer. Let it simmer for twenty minutes. Add the thyme, frozen peas, chopped parsley and continue simmering for another ten minutes. Add the heavy cream and stir to combine. Ladle the soup into bowls and serve with toasted bread.
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