Description
A warm and comforting chicken pot pie soup that combines all the flavors of the classic dish in a creamy broth.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add diced chicken and cook until browned.
- Stir in carrots, celery, and potatoes, cooking for about 5 minutes.
- Sprinkle flour over the mixture and stir to combine.
- Gradually add chicken broth, stirring constantly to avoid lumps.
- Bring to a simmer and cook for 15 minutes until vegetables are tender.
- Stir in heavy cream, frozen peas, thyme, rosemary, salt, and pepper.
- Simmer for an additional 5 minutes before serving.
Notes
- For a thicker soup, add more flour or reduce the amount of broth.
- Feel free to add other vegetables like corn or green beans.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Chicken Pot Pie Soup, Comfort Food, Soup Recipe