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Chicken Pot Pie Soup

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A hearty and comforting chicken pot pie soup that captures the classic pot pie flavor in a cozy bowl.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 can cream of chicken soup
  • 2 cups potatoes, diced
  • 2 cups mixed vegetables (carrots, peas, corn)
  • 4 cups chicken broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Sautéing the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic. Sauté until the onions are translucent and fragrant—this should take about 3-4 minutes.
  2. Adding Veggies: Stir in the diced potatoes and mixed vegetables. Let them mingle in the pot for another 2-3 minutes, allowing their flavors to start developing.
  3. Bringing it to a Boil: Pour in the chicken broth, and bring everything to a boil.
  4. Simmering for Tenderness: Once boiling, reduce the heat and let the soup simmer for about 15 minutes or until the potatoes are fork-tender.
  5. Stirring in Creamy Bliss: Stir in the shredded chicken and cream of chicken soup until everything is well combined.
  6. Seasoning to Perfection: Add the thyme, and season with salt and pepper to taste. Allow it to simmer for another 5-10 minutes so those flavors can meld.
  7. Serving Hot: Serve your Chicken Pot Pie Soup hot, ladling it into bowls.

Notes

This soup can be stored in an airtight container for up to 3 days in the fridge. It can also be frozen for up to 2 months.

Nutrition

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

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