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Creamy Chicken Pot Pie Soup

This comforting Creamy Chicken Pot Pie Soup is packed with tender chicken and fresh vegetables in a rich, creamy broth, making it a perfect meal for any day.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Soup
Keyword: 30g protein dinner, chicken pot pie soup, chicken pot pie soup recipe, high protein chicken soup
Servings: 6
Calories: 430kcal

Ingredients

Soup Base

  • 5 Tablespoons unsalted butter
  • 1 cup yellow onion diced
  • 1.5 cups carrots diced
  • 2.5 cups baby potatoes halved
  • 1 cup celery diced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • salt and black pepper to taste

Chicken and Broth

  • 6 cups chicken broth lower-sodium
  • 1.25 pounds boneless chicken thighs cut into large pieces

Finishing Touches

  • 3 Tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 cup frozen corn

Instructions

Preparation Steps

  • Start by preparing your vegetables. Peel and dice the onion, carrots, and celery. Halve the baby potatoes to ensure even cooking.
  • In a large pot, melt the butter over medium heat. Once melted, add the diced onion, carrots, and celery. Sauté for approximately 7 to 8 minutes until they begin to soften. Stir in minced garlic, thyme, onion powder, salt, and pepper, cooking for another minute.
  • Sprinkle the flour over the vegetables, stirring constantly for about 2 minutes, allowing the flour to absorb the buttery goodness and lightly brown.
  • Pour in the chicken broth, bringing it to a boil. Add the chicken thighs and reduce the heat, allowing the mixture to gently simmer. Cook until the chicken reaches an internal temperature of 165°F, about 12 minutes.
  • Remove the chicken from the pot and let it rest on a plate for about 5 minutes. Shred the chicken into bite-sized pieces using two forks.
  • Return the shredded chicken to the pot and stir in the heavy cream. Allow the soup to simmer until the baby potatoes are tender, about 10 minutes.
  • Finally, mix in the frozen peas and corn, heating through for an additional 3-4 minutes until everything is well combined and piping hot.
  • Serve hot, accompanied by crusty bread or buttery biscuits for a complete meal experience.

Notes

For added depth of flavor, consider garnishing with fresh parsley or a squeeze of lemon juice before serving. This soup can be stored in the refrigerator for up to three days or frozen for future enjoyment.
This recipe is an original creation inspired by classic Creamy Chicken Pot Pie Soup flavors. All ingredient ratios and instructions are independently developed.