Description
A comforting and creamy chicken pot pie soup that captures all the flavors of the classic dish in a warm bowl.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1/2 cup 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 diced chicken and cook until browned.
- Add onions, carrots, celery, and garlic; sauté until vegetables are tender.
- Sprinkle flour over the mixture and stir to combine.
- Gradually add chicken broth, stirring constantly until thickened.
- Stir in heavy cream, thyme, rosemary, salt, and pepper.
- Add frozen peas and simmer for 10 minutes.
- Serve hot and enjoy!
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Feel free to add other vegetables like corn or green beans.
- This soup can be stored in the refrigerator for up to 3 days.
- 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: 2g
- Protein: 20g
- Cholesterol: 70mg