Description
Chicken Pot Pie Soup is a heartwarming dish that combines the classic flavors of chicken pot pie in a creamy, comforting soup. This recipe features tender chicken, vibrant vegetables, and fresh herbs simmered together to create a meal that warms both the body and soul. Perfect for chilly evenings or when you want to impress guests with minimal effort, this soup is sure to become a family favorite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium Yukon Gold potatoes (about 1 lb), diced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper to taste
Instructions
- 1. In a large pot over medium heat, add olive oil and chicken breasts. Season with salt and pepper. Saut? for about 5-7 minutes per side until golden brown. Remove and let rest before shredding.
- 2. In the same pot, add garlic, carrots, celery, and saut? for about 5 minutes until softened.
- 3. Add diced potatoes along with thyme and rosemary; stir for another couple of minutes.
- 4. Pour in chicken broth and bring to a boil. Reduce heat to simmer while shredding the rested chicken into bite-sized pieces.
- 5. Stir in heavy cream until well blended, then return shredded chicken to the pot.
- 6. Serve in bowls garnished with fresh thyme or cracker crumbles if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 100mg