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Chicken Pot Pie Soup

A warm, creamy soup packed with tender chicken, potatoes, and garden-fresh veggies, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, diced
  • 1 cup potatoes, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup frozen peas

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Add the chicken and cook until browned.
  3. Stir in the potatoes, thyme, and chicken broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
  4. Reduce heat and stir in the heavy cream and frozen peas. Season with salt and pepper. Simmer for another 5 minutes until heated through.
  5. Serve hot.

Notes

Feel free to adjust the seasoning to your liking; every family has its perfect flavor profile. If you have leftovers, cool before refrigerating for 3-4 days or freeze for up to 3 months.