Description
This recipe makes a creamy, hearty chicken pot pie soup in one pot.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 1/2 cup heavy cream
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Optional: puff pastry or biscuits for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth, then add cooked chicken, peas, corn, thyme, and rosemary.
- Bring to a simmer and cook for 10-15 minutes, allowing vegetables to become tender and flavors to meld.
- Season with salt and black pepper to taste.
- Stir in heavy cream.
- Whisk in the cornstarch slurry and cook, stirring constantly, until the soup thickens to your desired consistency.
- Serve hot, optionally topped with baked puff pastry or biscuits.
Notes
- Cooked chicken can be leftover rotisserie chicken or chicken breasts boiled and shredded.
- Adjust seasoning as needed before serving.
- For a thicker soup, add more cornstarch slurry.
- Nutritional values estimated; varies by ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American