Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Store the chopped vegetables in the fridge and add them when you start cooking for the freshest texture.

Can I freeze the soup?

Yes. Cool fully and freeze in suitable containers for up to three months. Thaw in the fridge overnight and reheat slowly on the stove.

How do I keep the cream from separating?

Reheat gently over low to medium heat and stir often. If the cream looks like it is separating, whisk vigorously and add a little warm broth to bring everything back together.

Is there a vegetarian version?

Absolutely. Replace the chicken with extra vegetables and use vegetable broth instead of chicken broth. Add white beans or cooked lentils for protein and a comforting texture.

Can I make this low carb?

Yes. Skip the potatoes and use cauliflower florets instead. You will still get a creamy, satisfying bowl without the starch.

Easy Chicken Pot Pie Soup Recipe in 45 min

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 cup diced potatoes; 1 cup carrots, diced; 1 cup celery, diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper to taste; 2 tablespoons olive oil; 1/4 cup flour (for thickening)

Description

A creamy and comforting soup that captures the essence of chicken pot pie without the fuss of a crust, perfect for busy families.

Ingredients

1 lb boneless, skinless chicken breasts
1 cup diced potatoes
1 cup carrots, diced
1 cup celery, diced
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup flour (for thickening)

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Instructions

In a large pot, heat olive oil over medium heat.
Add onion, carrots, and celery; cook until soft, about 5 minutes.
Stir in garlic and thyme, cooking for an additional minute.
Add chicken and potatoes to the pot.
Pour in chicken broth and bring to a boil.
Reduce heat and simmer until chicken is cooked through, about 15-20 minutes.
Remove chicken, shred it, and return it to the pot.
Stir in heavy cream and flour, mixing until the soup thickens.
Season with salt and pepper to taste.
Serve warm.

Notes

For a lighter version, swap half-and-half for heavy cream. To save time, use rotisserie chicken or chop vegetables the night before. This soup stores well and flavors deepen when refrigerated.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American