Description
A creamy and hearty soup version of the classic Chicken Pot Pie, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened (about 3-4 minutes).
- Stir in the shredded chicken, chicken broth, diced potatoes, carrots, and celery. Bring to a boil, then reduce heat and simmer until vegetables are tender (15-20 minutes).
- Add the frozen peas and heavy cream, stir gently to combine and heat through.
- Season with thyme, salt, and pepper. Cook for an additional 5 minutes.
- Serve hot, garnished with chopped parsley.
Notes
Consider using rotisserie chicken for quick prep. Don’t skip the parsley garnish for flavor and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg