Chicken Pot Pie Soup

A quick and comforting soup that captures the flavors of traditional pot pie, made with tender shredded chicken, hearty vegetables, and a creamy broth.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb shredded chicken Feel free to use pre-cooked rotisserie chicken to save time.
2 medium potatoes, diced
2 medium carrots, diced
1 cup peas Can use frozen peas.
2 stalks celery, diced
1 cup mushrooms, sliced
4 cups chicken broth Ensure it's gluten-free if needed.
1 cup heavy cream For a lighter version, substitute with half-and-half.
1 teaspoon dried thyme Adjust to taste.
to taste salt and pepper Add according to preference.

Method

Preparation

In a large pot, combine the shredded chicken, potatoes, carrots, peas, celery, mushrooms, and chicken broth.
Bring to a boil, then reduce heat and let it simmer for about 15 minutes until vegetables are tender.
Stir in the heavy cream, thyme, salt, and pepper.
Cook for an additional 5 minutes until heated through.
Serve warm and enjoy your cozy soup!

Notes

This soup can be garnished with fresh parsley and is excellent with crusty bread or crackers. It stores well in the fridge for up to 3 days and can be frozen for up to 2 months.