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As the chill of winter sets in, there's nothing quite like a warm bowl of soup to wrap you in comfort. Soups have a unique ability to soothe the soul and provide a hearty meal that can be enjoyed by the whole family. Among the many comforting options available, Cozy Chicken Pot Pie Soup stands out as a beloved favorite, combining the rich flavors and textures of classic chicken pot pie in a delightful soup format.

Comforting Chicken Pot Pie Soup

Warm up this winter with Cozy Chicken Pot Pie Soup, the ultimate comfort food that brings together the heartwarming flavors of a classic chicken pot pie in a creamy, delightful soup. This easy weeknight dinner is perfect for chilly evenings, filling your home with delicious aromas and cozy vibes. Packed with tender chicken and vibrant vegetables, it's a dish that nourishes both body and soul. Try it tonight for a satisfying meal that the whole family will love. Save this for later!
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Ingredients
  

1 lb boneless, skinless chicken thighs (or breast), diced into bite-sized pieces

1 medium onion, finely diced

3 cloves garlic, minced

3 medium carrots, sliced into rounds

2 ribs celery, chopped

2 cups baby Yukon gold potatoes, diced (about 1-inch pieces)

1 cup frozen peas

4 cups low-sodium chicken broth

1 cup whole milk

1 cup heavy cream

1/2 cup all-purpose flour

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and freshly cracked black pepper, to taste

2 tablespoons olive oil

1 tablespoon butter

Fresh parsley, chopped, for garnish

Biscuit dough, for serving (store-bought or homemade, optional)

Instructions
 

Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken thighs and season with salt and pepper. Sauté for about 5-7 minutes or until the chicken is browned and cooked through. Once done, remove the chicken from the pot and set it aside.

    Sauté Aromatics: In the same pot, add the butter and let it melt. Once melted, add the diced onion, sliced carrots, and chopped celery. Sauté for approximately 5 minutes until the onions turn translucent. Then, add the minced garlic and cook for an additional minute, stirring constantly to prevent the garlic from burning.

      Make the Base: Sprinkle the flour over the sautéed vegetables, mixing well to incorporate it evenly. Cook this mixture for about 2-3 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, whisking continuously to maintain a smooth consistency and avoid lumps.

        Add Veggies and Chicken: After the broth has been incorporated and is smooth, add the diced potatoes, dried thyme, and dried rosemary into the pot. Bring the soup to a gentle boil, then lower the heat to a simmer. Stir the cooked chicken back into the pot, cover, and let it simmer for 15-20 minutes or until the potatoes are fork-tender.

          Creamy Finish: Stir in the whole milk and heavy cream, followed by the frozen peas. Slightly increase the heat and allow the soup to simmer for an additional 5 minutes, ensuring everything is heated through. Taste the soup and adjust the seasoning with additional salt and freshly cracked black pepper as needed.

            Serve: If using biscuit dough, prepare it according to the package or recipe instructions. Ladle the hearty chicken pot pie soup into bowls and sprinkle with freshly chopped parsley for a touch of freshness. Serve warm with biscuits on the side, if desired, for extra comfort.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings

                Presentation Tips: For an appealing presentation, serve the soup in rustic bowls and add a biscuit perched on the side. A sprig of parsley or a light drizzle of cream can elevate the dish, making it inviting and hearty.