Description
A warm and comforting soup that combines the flavors of classic chicken pot pie, perfect for chilly days.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté until softened, about 5 minutes.
- Add garlic and cook for another minute.
- Add chicken breasts, chicken broth, diced potatoes, thyme, and rosemary. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream, frozen peas, and season with salt and pepper.
- If desired, mix cornstarch with a little water and stir it into the soup to thicken. Cook for an additional 5 minutes.
- Serve hot and enjoy!
Notes
For added flavor, consider including a bay leaf while simmering, which should be removed before serving. Rotisserie chicken can be used for quicker prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg