Chicken Pot Pie Soup
Chicken Pot Pie Soup is a delightful twist on the classic comfort food, delivering all the rich flavors of chicken pot pie in a creamy bowl. This cozy soup features tender chicken, vibrant vegetables, and aromatic herbs, making it perfect for chilly evenings or family gatherings. Quick to prepare and easy to customize, this recipe will quickly become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Cook chicken breasts until golden brown on both sides. Remove and shred the chicken after cooling slightly.
- In the same pot, sauté onions, carrots, and celery for about 5 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Pour in chicken broth and return shredded chicken to the pot. Bring to a gentle simmer.
- Stir in heavy cream until well combined and let bubble gently.
- Add frozen peas just before serving. Season with salt and pepper to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: For added flavor, consider incorporating fresh herbs like thyme or rosemary. You can easily swap out the chicken for turkey or use mushrooms for a vegetarian version. Store leftovers in an airtight container in the fridge for up to three days or freeze without cream for optimal texture.