Chicken Pot Pie Soup
A warm and comforting soup that brings the delicious flavors of a classic chicken pot pie into a bowl, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Can substitute with turkey or a plant-based protein.
- 4 cups chicken broth Check for gluten-free options.
- 2 cups potatoes, diced For a thicker consistency, you can mash some.
- 1 cup carrots, diced Any vegetables can be used, like zucchini or green beans.
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup heavy cream Can be substituted with coconut milk for a dairy-free version.
- 1 cup onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add garlic and onions; sauté until the onions become translucent.
- Toss in the diced chicken and cook until it's no longer pink.
- Stir in the diced carrots, celery, and potatoes. Allow them to cook for about 5 minutes.
- Pour in the chicken broth and bring the mixture to a boil.
- Lower the heat and let it simmer for around 20 minutes, or until the vegetables are tender.
- Add frozen peas, heavy cream, thyme, rosemary, salt, and pepper. Cook for an additional 5 minutes.
- Serve hot and relish the comforting flavors!
Notes
Best served with crusty bread or homemade biscuits. Can be topped with fresh parsley or parmesan for added flavor. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage without cream.