Description
A comforting and hearty chicken pot pie soup that combines all the flavors of the classic dish in a warm, creamy soup.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic, and sauté until softened.
- Add the chicken breasts and cook until browned on all sides.
- Stir in the flour and cook for 1-2 minutes.
- Add the chicken broth, potatoes, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and frozen peas. Cook for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
Notes
- For a thicker soup, add more flour or reduce the amount of broth.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like corn or green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Chicken Pot Pie Soup, Comfort Food, Soup Recipe