Description
A cozy and comforting Chicken Pot Pie Soup that is easy to make and packed with flavor, perfect for chilly weather.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, cubed
- 3 cups cooked chicken, shredded (preferably rotisserie)
- 4 cups chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream (or half-and-half)
- 1 teaspoon fresh thyme
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, sautéing until softened.
- Add cubed potatoes and shredded chicken to the pot.
- Pour in chicken broth and bring to a simmer.
- Cook until the potatoes are tender, about 15-20 minutes.
- Stir in frozen peas and thyme, seasoning with salt and black pepper.
- Finally, add the heavy cream, stirring until the soup is thickened to your liking. Serve hot, garnished with parsley if desired.
Notes
This soup thickens as it cools, so always keep a bit of extra chicken broth on hand to adjust the consistency when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg