Description
A delightful twist on the classic pot pie, Chicken Pot Pie Soup offers a creamy texture filled with tender chicken and vibrant vegetables, perfect for cozy dining.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Biscuit or bread for serving
Instructions
- Start sautéing: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until fragrant, about 1-2 minutes. Then, toss in the diced carrots and celery, cooking until they soften, about 5-7 minutes.
- Add the hearty ingredients: Once the veggies soften, add the diced potatoes and shredded chicken. Pour in the chicken broth and sprinkle in the thyme and rosemary. Bring to a gentle boil, then reduce to a simmer for about 15 minutes, until the potatoes are tender.
- Creamy finish: Stir in the heavy cream and let simmer for another 5 minutes. Adjust seasoning with salt and pepper.
- Serve with love: Ladle the soup into warm bowls and serve hot with biscuits or crusty bread.
Notes
For make-ahead tips, prepare the soup up to the cream addition and refrigerate. Reheat before serving. Customize with favorite herbs or add a touch of heat if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg