Chicken Pot Pie Soup

Creamy one-pot comfort soup with tender chicken, potatoes, peas, and carrots in a savory broth.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds chicken breasts, boneless, skinless
• 1 medium yellow onion
• 2 medium carrots
• 0.25 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 1 pound russet potatoes
• 2 cups whole milk
• 1.5 cups frozen peas
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme

Cooking instructions

1. Cut the chicken into 1-inch pieces. Dice the onion, slice the carrots, and peel and cut the potatoes into 1-inch cubes. (about 10 min)
2. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken, season with 1/2 teaspoon of the salt and the pepper, and cook for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer the chicken to a plate; it will finish cooking in the soup. (about 5 min) — Medium-high heat
3. Add the onion and carrots to the pot and cook for 4 minutes, stirring, until the onion begins to soften. Sprinkle in the flour and thyme, then stir constantly for 1 minute to cook the flour. (about 5 min) — Medium heat
4. Gradually whisk in the broth, scraping up any browned bits. Add the potatoes and remaining salt. Bring to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the potatoes are nearly tender. (about 15 min) — Gentle simmer
5. Whisk the milk into the pot. Return the chicken and any accumulated juices to the soup, then simmer for 5 to 7 minutes, until the chicken reaches 165°F in the thickest pieces and the soup is slightly thickened. (about 7 min) — Gentle simmer
6. Stir in the peas and cook for 2 to 3 minutes, until hot and bright green. Taste and adjust the salt and pepper. Let the soup stand for 5 minutes before serving. (about 5 min)