Chicken Pot Pie Soup
Chicken Pot Pie Soup is a heartwarming dish that combines the classic flavors of chicken pot pie in a creamy, comforting soup. With tender chicken, vibrant vegetables, and aromatic herbs simmered in a rich broth, this recipe is perfect for chilly evenings or family gatherings. Easy to prepare and customizable with pantry staples, each spoonful offers a delightful taste of nostalgia and warmth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 cup frozen peas (no need to thaw)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- Dice the chicken breasts into bite-sized cubes. Chop the carrots and celery.
- In a large pot over medium heat, melt the butter. Sauté the onions, carrots, and celery until soft (about 5 minutes).
- Add the chicken cubes; season with salt and pepper. Cook until browned (about 7 minutes).
- Pour in the chicken broth and thyme; bring to a gentle boil before reducing heat to simmer for about 10 minutes.
- Stir in the heavy cream and frozen peas; cook for another few minutes until heated through.
- Serve hot, garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Find it online: https://carmenrecipes.com/chicken-pot-pie-soup/