Description
A warm and comforting soup that combines the classic flavors of chicken pot pie in a nourishing bowl.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Butter or olive oil for sautéing
Instructions
- Heat the Base: In a large pot, melt a generous tablespoon of butter or drizzle olive oil over medium heat. Once hot, add the chopped onions, carrots, and celery. Sauté these aromatics until softened, about 5-7 minutes.
- Brown the Chicken: Next, introduce the chicken breast to the pot, cooking until it turns golden-brown.
- Bring it All Together: Stir in the diced potatoes, chicken broth, thyme, rosemary, salt, and pepper. Bring to a gentle boil, then lower the heat to simmer for 20-25 minutes.
- Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return it to the pot.
- Finish it Off: Pour in the heavy cream and add the frozen peas, stirring gently. Let it simmer for an additional 5 minutes.
- Serve and Enjoy: Ladle the soup into bowls, and serve it with crusty bread or warm biscuits.
Notes
You can substitute chicken breast with rotisserie chicken for a quicker meal. Customize with your favorite vegetables if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg