Description
A warm and comforting soup that combines the classic flavors of chicken pot pie with the ease of a soup, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 cup diced potatoes
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté until softened.
- Stir in minced garlic and cook for an additional minute.
- Add the shredded chicken and chicken broth. Bring to a boil.
- Stir in heavy cream, thyme, salt, and pepper.
- Add frozen peas and diced potatoes. Reduce heat and let simmer for 20-25 minutes, or until potatoes are tender.
- Stir in fresh parsley before serving.
Notes
For an extra kick, add cayenne pepper or diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg