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Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup


1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces

coarse salt and fresh ground black pepper

4 tablespoons butter, divided

1 small onion, diced

2 cloves garlic, minced

2 stalks celery, diced

1/2 teaspoon dried thyme, crushed between fingertips

3 medium carrots, cut into coins

3 medium-ish Yukon gold potatoes, peeled and cubed

1/4 cup all-purpose flour

4 cups low-sodium chicken broth

3/4 cup frozen peas

2 tablespoons fresh parsley, chopped

1 cup heavy cream (light is ok)


Season the chicken well with salt and pepper. Heat 2 tablespoons butter in a large soup or stock pot over medium heat. Add chicken, brown on all sides and cook through. Remove to a platter and set aside.

Turn the heat down to medium-low and add the remaining 2 tablespoons of butter to the pot along with the onion, celery, thyme and a dash of salt and pepper. Cook 5 minutes, stirring often, add garlic and cook until fragrant.

Add carrots, potatoes, the cooked chicken and the flour. Toss well and cook 2 minutes, stirring often.

Stir in the chicken broth, frozen peas and parsley. Season well with salt and pepper. Bring to a simmer and cook 20 minutes. Taste and add additional salt and pepper if needed. Stir in heavy cream, bring back up to a simmer and cook 5-10 more minutes.

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