Description
A creamy, rich Chicken Pot Pie Soup that wraps you in comfort with tender chicken and vibrant veggies.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup frozen peas
- 1/4 cup flour
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the onions, carrots, and celery until softened, about 5 minutes.
- Add the diced potatoes, chicken broth, and seasonings. Bring to a gentle boil, then reduce the heat and simmer for about 15-20 minutes, until potatoes are tender.
- Whisk the flour with a little broth to create a slurry. Stir it into the soup and cook until it thickens.
- Stir in the shredded chicken, heavy cream, and frozen peas. Cook for another 5 minutes until heated through.
Notes
Make-ahead and store for up to 3 days. Reheat with a splash of broth if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg