Description
A creamy chicken soup blending classic pot pie flavors with tender chicken, potatoes, carrots, and peas, all in an easy one-pot meal.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Melt 2 tbsp butter in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until translucent, about 3–4 minutes.
- Stir in the diced potatoes and carrots and cook for about 5 minutes to take the raw edge off.
- Pour in 2 cups chicken broth and bring the pot to a boil.
- Reduce heat to a simmer, then add 1 lb cooked, shredded chicken, 1 cup peas, 1 cup heavy cream, 1 tsp thyme, and salt and pepper to taste.
- Let the soup simmer gently for 15–20 minutes, until the potatoes and carrots are tender and flavors meld.
- Taste and adjust seasoning, then ladle into bowls and serve warm.
Notes
Serve with a crisp green salad or buttered crusty bread for dipping. For crunch, top with toasted breadcrumbs or chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg