Description
Indulge in the warmth of Chicken Pot Pie Soup, a comforting blend of tender chicken, creamy broth, and vibrant vegetables. Perfect for chilly nights or family gatherings, this dish delivers hearty satisfaction without the fuss of traditional pot pie crusts. With fragrant herbs and a rich aroma wafting through your kitchen, this soup is sure to become a beloved staple in your home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 medium sweet onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp freshly cracked black pepper (to taste)
- Salt (to taste)
- 1 cup frozen peas (optional)
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil. Sauté diced onions and minced garlic until translucent.
- Add chopped carrots and celery; sauté for about five minutes until softened.
- Stir in diced chicken breasts and cook until browned on all sides (about six minutes).
- Pour in chicken broth, scraping the bottom of the pot. Bring to a gentle boil.
- Reduce heat; mix in heavy cream, thyme, salt, and pepper. Simmer for 10 minutes until slightly thickened.
- If using peas, stir them in during the last few minutes of cooking. Taste and adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 340
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 80mg