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Amazing Chicken Pot Pie Soup 45 Min

Chicken Pot Pie Soup
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A creamy and comforting chicken pot pie soup filled with vegetables and topped with warm biscuits. This easy recipe captures the essence of traditional chicken pot pie in a hearty soup format, perfect for a cozy meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 cup biscuit dough, store-bought or homemade
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, until the vegetables begin to soften.
  3. Add the dried thyme, dried rosemary, salt, and black pepper. Stir to combine and cook for 1 minute.
  4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and add the shredded chicken and frozen peas. Cook for 10 minutes.
  5. In a small bowl, whisk together the heavy cream and flour until smooth. Slowly add this mixture to the soup, stirring constantly. Cook for another 5-10 minutes, until the soup thickens to your desired consistency.
  6. While the soup is thickening, preheat your oven according to the biscuit dough package instructions. Prepare biscuits as directed.
  7. Once the soup has thickened, remove it from heat. Serve the chicken pot pie soup in bowls and top with warm biscuit pieces.
  8. Garnish with chopped fresh parsley and enjoy your hearty chicken pot pie soup!

Notes

  • Feel free to add other vegetables such as corn or green beans for variety.
  • Using rotisserie chicken is a great time-saver for this chicken pot pie soup.
  • This soup can be made vegetarian by replacing chicken with chickpeas or mushrooms and using vegetable broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • The soup can be frozen for up to 3 months after cooling completely.

Nutrition

Find it online: https://yummywords.com/chicken-pot-pie-soup/

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