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Creamy chicken pot pie soup with shredded chicken, carrots, celery, onion, and peas

Chicken Pot Pie Soup with Shredded Chicken and Peas

Chicken Pot Pie Soup is a creamy, hearty soup with tender shredded chicken and soft vegetables in a comforting, savory broth. It is an easy choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound (454 g) cooked chicken breast, shredded
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
Thickening Mixture
  • 1 cup heavy cream or milk
  • 1/4 cup all-purpose flour
Seasoning and Garnish
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Warm the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Cooking
  1. Stir in the shredded chicken, chicken broth, frozen peas, thyme, and rosemary. Bring the mixture to a simmer.
  2. In a small bowl, whisk the flour with the heavy cream or milk until the mixture is smooth.
  3. Slowly add the flour mixture to the simmering soup, stirring continuously to keep it smooth.
  4. Continue simmering for 10-15 minutes, stirring occasionally, until the soup has thickened. Season with salt and black pepper to taste.
Serving
  1. Divide the hot soup among bowls and finish each serving with chopped fresh parsley.

Notes

For a lighter soup, use milk instead of heavy cream. Leftover or rotisserie chicken can be used in place of cooked chicken breast.