Description
A comforting dish that brings warmth to your table, especially on chilly evenings. Enjoy the rich, creamy flavors of a traditional chicken pot pie in a hearty soup form.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté for 2-3 minutes until fragrant.
- Add the chicken breasts and cook until they’re browned on all sides.
- Stir in the diced potatoes, sliced carrots, and diced celery.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, swap chicken breasts for thighs or replace potatoes with broccoli.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg