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–+ servings

Creamy Chicken Pot Pie Soup

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This Creamy Chicken Pot Pie Soup combines chicken and vegetables in a creamy broth, perfect for a cozy weeknight dinner or casual gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded Rotisserie chicken is a good substitute for fresh chicken.
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1 onion chopped
  • 4 cups chicken broth
  • 1 cup heavy cream Coconut milk can be used for a dairy-free option.
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt
  • to taste pepper
  • as needed fresh biscuits For topping.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until they soften.
  2. Stir in the shredded chicken, thyme, garlic powder, salt, and pepper.
  3. Pour in the chicken broth and bring to a boil.
  4. Reduce the heat, then stir in the heavy cream and frozen peas.
  5. Let it simmer for about 10 minutes until heated through.
  6. Serve hot, topped with fresh biscuits.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 3gSugar: 4g

Notes

To store leftovers, let the soup cool completely before transferring to an airtight container; it can be stored in the refrigerator for up to 3 days. Freeze before adding cream, thaw in the fridge overnight, and stir in cream before serving. Consider using pre-chopped vegetables for convenience.
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