Description
A comforting soup that combines the warmth of chicken pot pie with the ease of a cozy soup, perfect for chilly nights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, warm the olive oil over medium heat. Toss in the onions, carrots, and celery, sautéing until they’re tender.
- Add the garlic powder, thyme, and diced potatoes to the pot. Stir and cook for an additional 2-3 minutes.
- Pour in the chicken broth and bring everything to a boil. Lower the heat and let it simmer until the potatoes are fork-tender, roughly 15-20 minutes.
- Stir in the shredded chicken and heavy cream, mixing well until warmed through.
- Season to your liking with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter option, substitute heavy cream with half-and-half or non-dairy milk. Freezing portions can extend the shelf life up to 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: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg