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BEST Chicken Pot Pie Soup

BEST Chicken Pot Pie Soup

The ultimate comfort food in a bowl, offering all the creamy, savory goodness of traditional chicken pot pie without the fuss of a flaky crust. This easy, one-pot recipe is perfect for busy weeknights and is sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 medium yellow onion finely chopped
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream or half-and-half for a lighter option
  • 2 tablespoons all-purpose flour for thickening, optional
  • Fresh parsley chopped (for garnish)
  • Crumbled crackers or croutons (for serving, optional)

Equipment

  • Large pot or Dutch oven
  • Small Bowl

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs
  2. Add the chopped onion, diced carrots, and diced celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
    1 medium yellow onion, 2 medium carrots, 2 stalks celery
  3. Stir in the minced garlic, dried thyme, dried rosemary, black pepper, and salt. Cook for another minute until fragrant.
    2 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon salt
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the broth to a simmer.
    4 cups chicken broth
  5. Return the browned chicken to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
    1 pound boneless, skinless chicken thighs
  6. Stir in the frozen peas and frozen corn. Cook for an additional 3-5 minutes, until the vegetables are heated through.
    1 cup frozen peas, 1 cup frozen corn
  7. If you prefer a thicker soup, in a small bowl, whisk together the 2 tablespoons of all-purpose flour with 1/4 cup of the warm broth from the pot until smooth, creating a slurry. Gradually whisk this slurry into the simmering soup. Cook, stirring constantly, until the soup has thickened, about 2-3 minutes.
    2 tablespoons all-purpose flour
  8. Stir in the heavy cream (or half-and-half). Heat gently until the soup is warmed through but do not boil after adding the cream. Taste and adjust salt and pepper if needed.
    1/2 cup heavy cream, 1/4 teaspoon black pepper, 1/4 teaspoon salt
  9. Ladle the BEST Chicken Pot Pie Soup into bowls. Garnish with fresh chopped parsley and serve with crumbled crackers or croutons, if desired.
    Fresh parsley, Crumbled crackers or croutons

Notes

Allow the soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.