Description
A comforting and quick soup that captures the flavors of classic chicken pot pie, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup flour (optional for thickening)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until tender.
- Stir in the flour (if using) and cook for 1-2 minutes.
- Add the broth, potatoes, thyme, and garlic powder, then bring to a simmer.
- Cook until the potatoes are tender, about 15 minutes.
- Stir in the shredded chicken and heavy cream; season with salt and pepper.
- Simmer for an additional 5-10 minutes until heated through.
- Serve warm and enjoy your comforting chicken pot pie soup.
Notes
Top with fresh parsley or black pepper. Serve with crusty bread or a side salad. Use leftover rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg