Pot Pie Soup
Warm up with this delicious pot pie soup, featuring a creamy broth filled with tender chicken and vibrant vegetables. It’s the perfect dish for chilly evenings or when you crave a hearty meal that brings everyone together. Easy to prepare and endlessly comforting, this recipe will become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- Puff pastry (optional)
Instructions
- Dice the chicken into bite-sized pieces and chop the carrots, celery, onion, and garlic.
- In a large pot over medium heat, melt butter and sauté the onion and garlic until translucent (about 3 minutes). Add chicken and cook until no longer pink.
- Stir in the carrots and celery; pour in the chicken broth while scraping up any brown bits from the pot. Bring to a gentle boil.
- Reduce heat to low and gradually stir in heavy cream until fully incorporated.
- Season with thyme, salt, and pepper. Let simmer for at least 10 minutes.
- Serve hot in bowls, topping with baked puff pastry if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg