Description
Chicken Pot Pie Soup is a comforting and hearty dish that beautifully combines the classic flavors of chicken pot pie in a creamy, warm soup. Loaded with tender chicken, colorful vegetables, and a rich broth, this recipe is perfect for chilly evenings or cozy family gatherings. With minimal prep and cook time, you can whip up this delightful meal any day of the week.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tsp olive oil for cooking
Instructions
- Heat a large pot over medium heat and add olive oil. Dice chicken breasts into bite-sized pieces, season with salt and pepper, and cook until browned (6-8 minutes).
- Add diced onions, carrots, and celery; saut? for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Sprinkle flour over the mixture; stir well. Gradually pour in chicken broth while stirring to prevent lumps. Bring to a simmer.
- Once simmering, reduce heat slightly and add heavy cream; stir gently until thickened.
- Adjust seasoning if needed, then ladle into bowls and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg