Description
This Quick Creamy Chicken Pot Pie Soup combines tender chicken and vibrant vegetables in a rich, creamy broth.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
Instructions
- Heat a large pot over medium heat with olive oil. Add chopped carrots and celery; sauté for about five minutes. Add minced garlic in the last minute to avoid burning.
- Add diced chicken breasts to the pot, seasoned with salt and pepper. Cook until no longer pink, approximately six minutes.
- Pour in low-sodium chicken broth, scraping any bits from the bottom of the pot. Let it simmer for about ten minutes to combine flavors.
- Reduce heat slightly and stir in heavy cream and dried thyme. Allow it to simmer for another five minutes until thickened.
- Stir in frozen peas and heat for an additional two minutes.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Creamy Chicken Pot Pie