Chicken Pot Pie Soup
A warm and comforting soup that combines all the flavors of traditional chicken pot pie without the fuss of a crust. Creamy, hearty, and filled with tender chicken and vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups diced potatoes
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic powder and thyme, and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the diced potatoes and cook until tender, about 15 minutes.
- Lower the heat, stir in the heavy cream, shredded chicken, and frozen peas.
- Season with salt and pepper to taste.
- Simmer for 5-10 minutes until heated through.
- Serve warm.
Notes
Top with fresh parsley for extra flavor. Pair with crusty bread or a simple salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg