Description
A delightful twist on a classic comfort food, this creamy, hearty Chicken Pot Pie Soup combines tender chicken, fresh vegetables, and rich broth for a nourishing meal.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- 2 tsp thyme
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup biscuit dough (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Toss in the diced chicken and cook until it’s browned.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Season with thyme, salt, and pepper. Let it cook for about 15 minutes to deepen the flavors.
- Stir in the frozen peas and heavy cream, cooking until it’s heated through.
- If you’re using biscuit dough, drop spoonfuls into the soup and cook until the dough is fluffy and cooked throughout.
- Serve warm in bowls, garnish if desired, and enjoy!
Notes
Customize the vegetables and add herbs for extra flavor. Can be made lighter with half-and-half or non-dairy alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg