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Chicken Pot Pie Soup

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A warm and comforting Chicken Pot Pie Soup filled with tender chicken and garden-fresh vegetables, perfect for chilly days.

Ingredients

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  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 1 cup frozen peas
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Instructions

  1. Sauté the chopped onions and minced garlic in olive oil over medium heat until translucent, about 3-4 minutes.
  2. Add the chicken breasts, diced carrots, celery, and potatoes to the pot and cook for about 5 minutes.
  3. Pour in the chicken broth and bring to a gentle boil, stirring occasionally.
  4. Reduce the heat and let the soup simmer for 20 minutes, or until the chicken is cooked through.
  5. Remove the chicken from the pot, shred it, and return it to the pot.
  6. Stir in the heavy cream, frozen peas, thyme, and rosemary, and season with salt and pepper.
  7. Simmer for an additional 5-10 minutes until heated through.
  8. Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, use homemade chicken broth. To make it vegan, substitute chicken with lentils and use coconut cream.

Nutrition

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