Name: Chicken Pot Pie Soup
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 6 servings
Cuisine: Dinner
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts; 2 tbsp olive oil; 1 small yellow onion, diced; 3 medium carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 2 medium Yukon Gold potatoes, peeled and diced; 1/3 cup all-purpose flour; 6 cups low-sodium chicken broth; 1 cup frozen peas; 1 cup frozen corn; 1 cup heavy cream; 1 tsp dried thyme; 1 tsp dried parsley; 1/2 tsp black pepper; 3/4 tsp salt (plus more to taste); 1 tbsp fresh lemon juice (optional, for brightness); Chopped fresh parsley, for garnish; Flaky biscuits or puff pastry squares, for serving (optional)

Instructions

1
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and cook 1 minute more.
2
Add chicken breasts to the pot. Sprinkle with salt, pepper, thyme, and parsley. Sear for 2 minutes on each side.
3
Add diced potatoes. Sprinkle flour evenly over everything and stir well to coat.
4
Slowly pour in chicken broth, stirring constantly. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15-18 minutes, until chicken and potatoes are fully cooked.
5
Remove chicken breasts, shred with two forks, and return to the pot.
6
Stir in peas, corn, and heavy cream. Simmer 3-4 minutes until soup is creamy and veggies are heated through. Add lemon juice if using.
7
Taste and adjust seasoning. Serve hot, garnished with parsley and with biscuits or puff pastry if desired.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Ingredients

Instructions

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