Description
A comforting bowl of creamy Chicken Pot Pie Soup filled with tender chicken and fresh vegetables, perfect for chilly days.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup potatoes, diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 cup frozen peas
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Sauté the vegetables until they soften, about 5-7 minutes.
- Toss in the diced chicken. Cook until the chicken is no longer pink, roughly 5-8 minutes.
- Stir in the diced potatoes, chicken broth, thyme, and rosemary. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, around 10-15 minutes.
- Pour in the heavy cream and add the frozen peas. Stir to combine, and let it simmer for an additional 5 minutes.
- Season with salt and pepper to taste. Serve the soup hot and enjoy!
Notes
Pairs well with crusty bread or buttery biscuits. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken pot pie soup, comfort food, creamy soup, easy soup recipes, family dinner