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–+ servings

Chicken Pot Pie Soup

A warm and comforting bowl of Chicken Pot Pie Soup made with tender vegetables and savory chicken, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded Rotisserie chicken can be used for convenience.
  • 1 cup potatoes, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream Can be substituted with coconut milk for a dairy-free version.
  • 1 teaspoon thyme
  • 2 tablespoons olive oil
  • 1 cup frozen peas
  • to taste salt and pepper

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, diced carrots, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
  3. Stir in the shredded chicken, diced potatoes, thyme, and a generous sprinkle of salt and pepper.
  4. Carefully pour in the chicken broth, stirring to combine. Bring to a gentle boil.
  5. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
  6. Pour in the heavy cream and frozen peas, and allow everything to cook for another 5 minutes.
  7. Adjust the seasoning if necessary, and serve hot, garnished as you wish.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 36gProtein: 27gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 2g

Notes

This soup keeps beautifully in the fridge for 3 to 4 days. It can be frozen for up to 3 months. Consider adding a splash of white wine for extra depth of flavor, or fresh herbs like basil or dill towards the end of cooking.

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