Chicken Pot Pie Soup
A comforting, hearty chicken pot pie soup that captures the essence of a classic pot pie in a warm, bowl-friendly format.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Regular
Ingredients
- 1 lb chicken breast, cooked and shredded
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Sauté the onion, carrots, and celery in olive oil until softened, about 5-7 minutes.
- Combine the cooked chicken, potatoes, chicken broth, thyme, salt, and pepper; bring to a boil.
- Simmer until the potatoes are tender, about 15-20 minutes.
- Add the heavy cream and cook for another 5 minutes until heated through.
- Serve the soup warm in bowls.
Notes
Use rotisserie chicken for quicker prep or cook your own for freshness. Substitute with peas, corn, or green beans for added nutrition.
Find it online: https://www.recipesgrandma.online/chicken-pot-pie-soup/