Description
A rich, creamy chicken pot pie soup that captures the comforting flavors of the classic dish in a bowl.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tablespoons flour (optional for thickening)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté until tender, about 5-7 minutes.
- Stir in the flour, cooking for about 1 minute until it’s slightly golden.
- Pour in the chicken broth, followed by the diced potatoes, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are fork-tender, stir in the shredded chicken, heavy cream, and frozen peas. Cook for an additional 5 minutes until everything is heated through.
- Adjust seasoning if needed and serve warm.
Notes
Leftovers can last up to 3-4 days in an airtight container in the fridge or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg