Chicken Pot Pie Soup
A comforting dish that combines the flavors of classic chicken pot pie with a warm, hearty soup, perfect for chilly nights or busy weeknights.
Ingredients
For the Soup Base
- 1 lb boneless, skinless chicken breasts protein
- 4 cups chicken broth moisture and flavor
- 2 tablespoons olive oil for cooking
- 1 medium onion, diced aromatic base
- 2 cloves garlic, minced flavor
- 1 teaspoon dried thyme herbal flavor
- 1 teaspoon dried rosemary earthy flavor
- Salt to taste Salt seasoning
- Pepper to taste Pepper seasoning
For Creaminess and Texture
- 1 cup heavy cream richness and texture
- 2 tablespoons all-purpose flour optional for thickness
For Freshness and Color
- 2 cups mixed vegetables (carrots, peas, corn, green beans) freshness and color
Instructions
Preparation
- Begin by heating the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
Cooking the Soup
- Add the chicken breasts, chicken broth, salt, pepper, dried thyme, and dried rosemary. Bring to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for about 15-20 minutes until chicken is cooked through.
- Remove the chicken, let it rest for a few minutes before shredding or dicing.
- Return shredded chicken to the pot, add mixed vegetables, and bring back to a gentle boil.
- If a thicker soup is desired, create a slurry with flour and water, whisk until smooth, and stir into the soup, cooking for an additional 5 minutes.
- Pour in the heavy cream, stir until incorporated, and heat through, adjusting seasoning if necessary.
Notes
Serve with crusty bread or a fresh salad. Leftovers reheat well and can be stored in the refrigerator for 3-4 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 3g
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