Description
A warm and comforting chicken pot pie soup that brings the flavors of classic pot pie in a creamy, easy-to-make soup.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup flour
- 1/4 cup butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
Instructions
- Melt butter in a large pot over medium heat.
- Add onions, carrots, celery, and potatoes. Cook for 5 minutes.
- Stir in flour and cook for 1 minute.
- Slowly add chicken broth while stirring.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken, heavy cream, salt, pepper, and thyme.
- Simmer for another 5 minutes.
- Serve hot.
Notes
- Use rotisserie chicken for quick prep.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to avoid separating.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Keywords: chicken pot pie soup, comfort food, creamy soup