Description
A heartwarming chicken pot pie soup that blends creamy textures and flavors, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- 2 tablespoons flour
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, combine the diced chicken, carrots, celery, onions, and chicken broth. Stir to combine.
- Season the mixture with thyme, salt, and pepper. Bring to a boil over medium-high heat.
- Reduce heat to a simmer and cover. Cook for 15 minutes, until chicken is cooked through and vegetables are tender.
- Stir in frozen peas and heavy cream. Mix well.
- Whisk flour with cold water until smooth, then gradually add to the pot, stirring continuously to thicken the soup.
- Continue to simmer for an additional 5-10 minutes, allowing it to thicken to your desired consistency.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a lighter option, substitute heavy cream with half-and-half or coconut cream. You can also use rotisserie chicken for a quicker prep.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg