This homemade chicken pot pie soup is easy, creamy, made with simple ingredients like chunks of tender chicken and veggies, and has all of the flavors of an old-fashioned chicken pot pie in soup form!
1poundchicken breastboneless skinless and cut into cubes
2tablespoonsbuttermelted
1smalloniondiced
1cupcarrotssliced
½cupcelerydiced
2clovesgarlicminced
½teaspoondried thyme
2tablespoonsall purpose flour
4cupschicken broth
1cuphalf and half
1mediumpotatodiced
1cupfrozen peas
1cupfrozen corn
2tablespoonsfresh parsleyminced for topping
Instructions
In a large soup pot or dutch oven, add the olive oil and heat over medium-high heat for a minute.
2 tablespoons olive oil
Add the diced chicken to the pot and sprinkle with salt and pepper and cook it for 2-3 minutes per side until it is no longer pink on the outside but not be fully cooked in the center.
1 pound chicken breast
Remove the chicken from the pot and place in a bowl and set aside.
Add the onion, butter, carrots, and celery and sautè for 3-5 minutes until the vegetables are starting to soften.
2 tablespoons butter, 1 small onion, 1 cup carrots, ½ cup celery
Then, add the garlic and thyme and cook for an additional minute.
2 cloves garlic, ½ teaspoon dried thyme
Sprinkle the flour over top and stir to coat all the vegetables.
2 tablespoons all purpose flour
Next, add in chicken broth and stir scraping any bits from the bottom of the pan.
4 cups chicken broth
Add the half-and-half, chicken, and potato cubes.
1 cup half and half, 1 medium potato
Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10-15 minutes until the chicken is cooked through and the potatoes are tender.
Add the peas and corn and cook for 5 more minutes.
1 cup frozen peas, 1 cup frozen corn
Top with fresh parsley.
2 tablespoons fresh parsley
Serve with biscuits or bread for dipping.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.For quick prep, use a rotisserie chicken or any leftover chicken you may have and add it in with the potatoes step.I used yukon gold potato but any kind of potato you prefer.1 teaspoon of fresh thyme could be used as well.Use can, drained vegetables or fresh vegetables instead of frozen or use a bag of mixed vegetables.Add green beans or other veggies if you'd like.Use gluten free flour.Add a bay leaf or other seasoning such as a teaspoon of poultry seasoning.