Description
Warm up with this delightful Creamy Chicken Pot Pie Soup, where each spoonful is a comforting embrace on chilly days. Packed with tender chicken, vibrant vegetables, and a rich, velvety broth, this easy-to-make soup will have everyone gathered around the table in no time. Perfect for family dinners or cozy nights in, it’s a meal that brings smiles and satisfaction with every serving.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (diced)
- 2 cloves fresh garlic (minced)
- 1 yellow onion (finely chopped)
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- 2 bay leaves
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter with olive oil. Add chopped onions, carrots, and celery; sauté until fragrant and onions are translucent.
- Stir in minced garlic along with thyme and bay leaves. Cook for about 1 minute.
- Add diced chicken to the pot, seasoning generously with salt and pepper as it cooks until no longer pink, about 5-7 minutes.
- Pour in chicken broth to deglaze the pot, scraping any flavorful bits from the bottom. Bring to a gentle simmer.
- Stir in frozen peas and heavy cream once simmering. Heat through for about 5 minutes until creamy.
- Taste and adjust seasoning if necessary before removing bay leaves.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg