Description
A comforting bowl of chicken pot pie soup that brings back childhood memories, featuring tender chicken, fresh vegetables, and creamy broth.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups potatoes, diced
- 1 cup carrots, chopped
- 1 cup peas
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Toss in the chopped carrots and diced potatoes, cooking for about 5 minutes.
- Stir in the chicken broth, shredded chicken, thyme, rosemary, salt, and pepper. Bring to a simmer.
- Cook until the potatoes are tender, about 15 minutes. Stir occasionally.
- Add the peas and heavy cream, stirring to combine.
- For a thicker soup, mix flour with a small amount of water to create a slurry and stir into the soup. Simmer for an additional 5 minutes.
- Once everything is well combined and heated through, serve warm.
Notes
Serve with crusty bread or biscuits for dipping. Leftovers can be stored in the refrigerator for up to three days.
