Description
A creamy Chicken Pot Pie Soup that comes together in about 30 minutes, perfect for a quick and easy weeknight dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 medium potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat until shimmering.
- Add onions, carrots, celery, and potatoes. Cook for 5-7 minutes, stirring frequently, until vegetables soften and onions are translucent.
- Stir in the shredded chicken, thyme, garlic powder, and a couple pinches of salt and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let it simmer for 15 minutes, until the potatoes are tender.
- Stir in the heavy cream and frozen peas, cooking for an additional 5 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
This soup keeps well in the refrigerator for 3-4 days and can be frozen for up to 3 months without the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg