Description
A heartwarming, protein-packed chicken pot pie soup that’s rich, creamy, and loaded with tender chicken and vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Sauté aromatics: In a large pot, melt some butter and sauté chopped onions and garlic until they’re fragrant and translucent—about 2-3 minutes.
- Cook the chicken: Add in diced chicken, cooking until browned on all sides, about 5-6 minutes.
- Add vegetables: Toss in diced carrots and celery, cooking for another 3-4 minutes until they soften slightly.
- Pour in broth: Add low-sodium chicken broth, bringing everything to a gentle boil, then simmer for about 15 minutes.
- Stir in the heavy cream and frozen peas, letting it heat through for another 5 minutes.
- Garnish with fresh thyme or parsley if you’re feeling fancy, and enjoy!
Notes
This soup can be enjoyed on its own or with noodles, biscuits, or a salad. Store leftovers in an airtight container for up to 4 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken pot pie, soup, comfort food