Chicken Pot Pie Soup with Potatoes and Cream
Chicken pot pie soup combines shredded cooked chicken, potatoes, carrots, celery, and peas in a broth finished with heavy cream. This version is creamy but still spoonable and brothy, with thyme and rosemary for a savory finish.
Ingredients
Main Ingredients
- 1 lb cooked chicken breast shredded, measured after cooking
- 4 cups chicken broth
- 2 cups potatoes cut into 1/2-inch pieces
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup frozen peas
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary lightly crushed
Instructions
Cook the Soup
- Heat the olive oil in a large pot over medium heat. Cook the onion for 4–5 minutes until translucent, then add the garlic and stir for 30 seconds until fragrant.
- Stir in the carrots, celery, and potatoes. Cook over medium heat for 5 minutes, stirring frequently.
- Add the broth, thyme, and rosemary and bring to a gentle simmer. Cook over medium-low heat for 12–15 minutes until the potatoes are fork-tender.
- Add the cooked chicken, peas, and cream. Heat gently over low heat for 4–5 minutes until the peas are cooked according to their package directions and the mixture reaches 165°F; season with salt and pepper.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.