Description
Chicken Pot Pie Soup is a heartwarming dish that brings comfort to chilly evenings. This creamy soup features tender chicken, colorful vegetables, and a savory broth, making it a delightful twist on classic chicken pot pie. Perfect for family dinners or cozy gatherings, serve it with crusty bread for an inviting meal everyone will love.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups diced carrots (about 3 medium carrots)
- 2 cups chopped celery (about 3 stalks)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Add chicken breasts and enough chicken broth to cover them. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, shred it using two forks, and return it to the pot.
- Pour in heavy cream and add thyme, salt, and pepper. Stir well and let simmer for another 10 minutes.
- Serve hot with fresh parsley garnish if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg